kedgeree coverKedgeree is a faffy thing to make all in one go: you have to steam fish, cook rice, hard boil eggs – and that’s before you’ve even assembled the dish itself. I was making it for dinner the other evening and it occurred to me that, despite its faffiness for dinner, it’s a perfect prep-ahead lunch/brunch.

Why not do the prep on Friday night then invite friends over for a brunch on Saturday? Or just make it in one go and enjoy one day this week? It’s done in half an hour or thereabouts, and, though there is a bit of prep involved, it’s definitely worth it.

Makes: enough for 4 adults 

Takes: about 20 minutes to prep / another 10 minutes to cook = 30 minutes


  • About 500g smoked haddock, undyed preferably
  • 4 eggs, hard boiled with a soft-ish centre
  • 200g basmati rice
  • 1 onion
  • 1 tablespoon of good quality curry powder
  • About 4 medium sized tomatoes, diced
  • Freshly chopped coriander
  • Salt and pepper
  • 1 tablespoon of olive oil


  • First, steam the haddock. I used a Chinese steamer and did it for 10 minutes. You could use a microwave and a little water, or one of those steamer attachments that sit over a pan of boiling water. Set aside.
  • Rinse the rice, then cover it with 365ml cold water. Cover the pan and bring to the boil, then simmer for 7 minutes, exactly. This will result in perfect rice. Set aside.
  • Boil your eggs for 7 minutes also – plunge room temperature eggs into boiling water. Remove and immediately put into a bowl of cold water. Peel once cooled a little. Set aside.
  • If you are making ahead, stop here. Refrigerate your fish, eggs and rice to make the next day.
  • Or, carry on! Fry a diced onion in a little oil to soften, for about 10 minutes. Add the curry powder and let that cook out for a minute or two.
  • Cut the eggs into quarters.
  • Now add the rice, stir to cover in the spices. Add the diced tomatoes, stir through. Now flake the fish in and add half the eggs, combine gently – you want all the elements nicely recognisable, not one big mush!
  • Lastly add 3/4 of the coriander, season with salt and pepper, and stir through.
  • Serve topped with the remaining eggs and a little more coriander on top.

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