Traditional British kedgeree with smoked salmon, rice and eggs - a flavorful Anglo-Indian dish perfect for brunch, breakfast or a light dinner.
How to make
Kedgeree originates from the Indian dish khichdi, a mixture of rice, lentils and spices. During the British colonial period in India, the recipe evolved and gradually became a popular British dish made with smoked fish such as salmon or haddock.
The rice is rinsed thoroughly under running water until the water runs clear. It is placed in a saucepan together with the water, salt and turmeric and cooked over moderate heat until the rice becomes tender and absorbs most of the liquid. The pot is then covered and left to rest for a few minutes so the rice becomes fluffy.
The eggs are boiled for about 8-9 minutes until hard-boiled. They are cooled under cold water, peeled and cut into large pieces.
The onion is finely chopped and the garlic is crushed. In a large frying pan, the butter is melted and the onion and garlic are sautéed until soft and fragrant. The curry powder is added and stirred briefly to release its aroma.
The cooked rice is added to the pan and mixed gently so the butter and spices are evenly distributed. The smoked salmon is torn into larger pieces and added to the rice. The dish is seasoned with black pepper and lemon juice.
Finally, the boiled eggs and chopped parsley are added. Everything is mixed gently so the ingredients keep their texture and the dish is served warm.
Make sure to try our recipes for comforting salmon fish soup and delicious salmon teriyaki - two flavorful dishes that every seafood lover will enjoy.
Recipe FAQ
What is kedgeree?
Kedgeree is a British rice dish made with smoked fish, eggs and mild curry spices.
What fish is traditionally used in kedgeree?
Smoked haddock is the most traditional option, although salmon works very well too.
Can kedgeree be served for dinner?
Yes, although it is traditionally a breakfast or brunch dish.
Can other herbs be used instead of parsley?
Yes, chives or fresh cilantro can also be used.
Is kedgeree spicy?
No, it usually has mild curry flavor rather than strong heat.
Can the dish be prepared in advance?
It is best served fresh but leftovers can be reheated gently.
Can brown rice be used instead of white rice?
Yes, but the cooking time will be longer.
Kedgeree is a classic Anglo-Indian dish that became extremely popular in Britain during the Victorian era. Originally inspired by the Indian dish khichdi, it was adapted by British cooks who added smoked fish, eggs and mild curry spices.
Over time, kedgeree became a traditional breakfast or brunch dish in the United Kingdom and is still served in many British homes and hotels.
In the United States it is less common but increasingly appreciated as part of international brunch menus and
seafood-inspired rice dishes.
The combination of fluffy turmeric rice, smoked fish and eggs creates a comforting yet flavorful dish that bridges Indian and British culinary traditions.
