Kedgeree (Picture by Regal Fish Supplies Ltd)


The perfect comfort food!

Serves: 4

Prep: 10

Cook: 15

Suggested cooking methods


Cooking Method/Instructions

  1. Place the fish in a shallow pan and cover with water and lemon slices. Bring to a gentle simmer and then poach gently for 5-10 minutes or until the fish is cooked. Revove the fish from the liquid, drain and then flake removing any stray bones if any.
  2. Meanwhile heat the oil in a frying pan and gently fry the chopped onion until soft then add the curry paste/powder and continue to cook for a furher minute.
  3. Add the cooked rice, cooked flaked fish and cream if using and stir together gently. Garnish with the hard boiled eggs and chopped parsley.


  • 500g Traditional Smoked Haddock Boned or Traditional Smoked Cod Boned
  • 200g long grain rice, cooked as per packet instructions
  • 1 medium onion, chopped finely
  • 2 tsp curry paste or powder
  • 60ml of cream (optional but will give a nice creamy texture)
  • 2 hard boiled eggs, chopped lengthways
  • 1 lemon, sliced
  • 1 tbsp oil
  • Handful chopped parsley

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