Kedgeree (British Curried Rice With Smoked Haddock)

Inspired by a South Asian rice-and-lentils dish, this British recipe combines lightly curry-spiced rice with smoked fish, boiled eggs, and buttery onions.

Overhead view of kedegree

Serious Eats / Amanda Suarez

In This Recipe

It can be hard to make sense of kedgeree at first. Most will initially detect the distinct aroma and golden appearance of the curry-flavored rice. Then they may take slightly puzzled note of the plump morsels of cold-smoked haddock flaked into it. And are those...boiled eggs?! Well, that's what you get when civilizations collide, as they did for centuries in British India. It's a combination of ingredients and flavors that may be hard to imagine for those who've never tried it, but the results are delightful. The dish is smoky and warmly spiced, with a richness and heartiness from the eggs that makes it a satisfying breakfast, as it's traditionally eaten, or really a solid one-pot meal at any time of day.

Overhead view of kedegree

Serious Eats /Amanda Suarez

While it's often associated with Scottish cooking, kedgeree's exact path from the Indian subcontinent to British tables isn't documented well enough to say with certainty that it is exclusively the creation of Scottish colonists. What does seem clear is that kedgeree is inspired by the South Asian lentil-and-rice dish khichdi, though kedgeree doesn't even pretend to be an attempt at a faithful reproduction of that dish. British colonists, having developed an interest in some of the spices of Indian cooking and some of the dishes they ate while there, took the rough idea—rice, spices, sometimes fish—and spun it up into a significantly different, distinctly British creation.

The Fish

While kedgeree is a rice dish above all else, let's talk first about the fish, because that's the ingredient many outside the UK will have trouble getting their hands on. This isn't my first adventure with finnan haddie, as the Scottish call smoked haddock—I did a good deal of testing on both store-bought products and a home-smoked substitute when I developed a recipe for cullen skink, the Scottish smoked haddock chowder.

At the time, I determined that the finnan haddie from Stonington Seafood in Maine was the best version available stateside. It's an excellent product, and, if you can plan enough in advance, very much worth ordering. Since many of us don't always have the wherewithal or desire to order a specialty item just to cook one dish, my recipe for cullen skink offered a relatively quick home-smoked version (not that home-smoking fish is easier, per se, but that's Serious Eats for you). I suppose you could follow those DIY smoking instructions for this recipe, but I frankly don't think it's worth it. For cullen skink, where the flavor of smoked haddock defines the dish, actually having smoked haddock in the bowl makes some sense. But here, where we have several other flavorful components like curried rice, boiled eggs, and buttery sautéed onions, the haddock is an important, but, I'd argue, substitutable ingredient.

Flaking haddokc

Serious Eats / Amanda Suarez

I've made kedgeree with smoked haddock, and it's great. I've also made it with smoked trout and smoked black cod and—guess what!—slightly different, also great. In one small Scottish recipe book I keep on my bookshelf, printed by the UK-based Jarrold Publishing, the kedgeree recipe calls for cooked salmon that isn't even smoked, while my 1956 copy of Elizabeth Craig's classic The Scottish Cookery Book calls for fresh or smoked haddock or tinned salmon, so substitutions for the fish happen even in the birthplace of the dish.

I should note that I've kept the curry flavor on the moderate side, which allows the flavor of the smoked fish to shine, supported by the spices but not drowned out by them. As with the fish, the spices vary significantly in older recipes—Craig's recipe offers curry powder merely as a variation on her primary one, which has little more than cayenne pepper and nutmeg to season the rice, so there's hardly a "right" way.

The Method

The basics of the recipe go something like this: fry a liberal amount of onions in butter, add the spices—typically some kind of curry powder like garam masala, maybe a few cardamom pods, perhaps some saffron or a pinch of chile powder—chuck in a bay leaf along with the rice, then add liquid, cover, and cook the rice. When it's done, fold in the cooked flakes of smoked fish and chopped parsley, garnish with boiled eggs, and serve with some lemon wedges on the side.

Or, at least, that's how my recipe and many others more or less go. But I've seen plenty of alternate paths. Some recipes call for already-cooked rice to be folded with the seasonings right before serving. That sounds easy, and may be a good way to use up leftovers, but you're not going to get the same level of flavor infused into each grain of rice, nor are you likely to flavor the rice evenly, as you do when you cook the rice with its seasonings.

Overhead view of folding ingredients in pot

Serious Eats / Amanda Suarez

I've seen other recipes that, instead of producing fluffy and separate grains of rice, build a lavishly rich and creamy dish much more like a risotto. I'll admit, this is very appealing to me, and, at least based on some sources I've read, is possibly an older style popular in the Victorian era that's somewhat fallen out of favor. Most recipes today lean to the dry-and-fluffy side, which I think is the more common expectation today, so that's what I've done here. There's a lot to like about this style—it has a lightness and delicacy that makes it the kind of dish I would happily eat frequently (that said, I may not be able to resist cooking a creamy version for myself at home soon just to experience the decadent side of kedgeree).

The Rice

Any long-grain rice can work in kedgeree, though I think basmati is a particularly good choice, given its South Asian roots and also the desire for fluffy, separate grains, which basmati is particularly well suited to, thanks to its particular starch makeup (more dry-cooking amylose, less gluey amylopectin).

There are two key techniques beyond the rice selection itself that ensure fluffy rice. The first is to rinse the rice well in several changes of water. This washes off powdery surface starches that build up on the rice during processing and transit in the bag; when left on the rice, those surface starches form a starchy slurry that can increase clumping.

The other is to toast the rice in oil for a few minutes before adding the liquid. High heat deactivates the thickening ability of starch, reducing the chances of gummy rice (this phenomenon is also why a deeply toasted dark roux thickens less well than a light one).

When all these disparate bedfellows come together—fragrant rice, complex South Asian spices, buttery onions, Scottish smoked fish, and eggs—it manages to make perfect sense.

Recipe Facts

Cook: 60 mins
Total: 60 mins
Serves: 6 servings

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  • 6 large eggs

  • 1 pound (454g) finnan haddie (Scottish smoked haddock; see notes)

  • 2 cups basmati rice (13 1/4 ounce; 375g)

  • 2 teaspoons (10g) Diamond Crystal kosher salt (for table salt, use half as much by volume or the same weight), plus more if needed

  • 2 1/4 cups (530ml) homemade chicken stock or store-bought low-sodium broth (see notes)

  • 4 tablespoons (60g) unsalted butter

  • 1 medium yellow onion (8 ounces; 227g), thinly sliced

  • 1 teaspoon garam masala or other curry powder

  • 1/2 teaspoon turmeric

  • 4 green cardamom pods

  • 1 bay leaf

  • 1/2 cup chopped flat-leaf parsley leaves and tender stems

  • Lemon wedges, for serving


  1. In a large pot, bring 3 quarts (2.8L) water to a boil. Carefully lower eggs into pot and continue to boil for 30 seconds. Cover tightly, reduce heat to low (water should maintain a bare simmer), and continue cooking for 8 minutes. Drain, then fill pot with cold water. Let stand, then peel and quarter eggs.

    Side angle view of eggs quartered on a cutting board

    Serious Eats / Amanda Suarez

  2. Meanwhile, in a medium pot of simmering water, poach finnan haddie until just cooked through, about 4 minutes. Drain and let stand until cool enough to handle, then remove and discard any skin and bones and flake fish. Set aside.

    Two image collage of haddock cooking and then flaking haddock

    Serious Eats / Amanda Suarez

  3. In a medium bowl, wash rice in several changes of water until water is no longer cloudy. Drain well and set aside. In a measuring cup, stir the 2 teaspoons salt into stock until dissolved, then set aside.

    Rice in a bowl with clear water

    Serious Eats / Amanda Suarez

  4. In a medium Dutch oven, heat butter over medium heat until melted. Add onion, season lightly with salt, and cook, stirring often, until softened, about 8 minutes. Stir in garam masala, turmeric, cardamom pods, bay leaf, and drained rice and cook, stirring often, until rice is very lightly toasted, about 5 minutes.

    Four Image collage of overhead view of onions, seasonings being added, rice being adding, and everything being stirred together

    Serious Eats / Amanda Suarez

  5. Add stock, scraping down sides of pot to ensure all grains of rice are submerged. Bring to a simmer over medium-high heat, then cover, reduce heat to low, and cook until liquid is fully absorbed and rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork (if rice is at all damp, keep uncovered to allow steam to escape while gently fluffing occasionally).

    Overhead view of stock in pot

    Serious Eats / Amanda Suarez

  6. Gently fold in flaked smoked fish and parsley, seasoning with salt, if needed. Mound kedgeree onto a serving platter or plates, garnishing with quarted eggs and lemon wedges. Serve warm or room temperature.

    Four image collage of adding fish, parsley and folding it all into rice and plating

    Serious Eats / Amanda Suarez

Special Equipment

Medium (4- or 5-quart) Dutch oven


For those in the United States, I recommend the finnan haddie from Stonington Seafood in Maine. Feel free to substitute other smoked fish, such as smoked trout or hot-smoked salmon, if desired; many can work in this dish. Any fish that is hot-smoked (and thus cooked) does not need to be poached before adding to the rice; simply remove any skin and bones, if necessary, and flake.

Homemade chicken stock will always have better flavor than store-bought, though this dish's spice and smoked fish flavors are prominent enough that store-bought works just fine. This recipe calls for 2 1/4 cups broth for the 2 cups of basmati rice, which is a ratio of 1.125 to 1. Many other recipes claim that the correct ratio of liquid to basmati rice is 1.5 to 1, which I've found to produce rice that's far too soupy and wet. That said, even in my own testing with different brands of basmati rice, I've found the ratio to not work exactly the same in all cases, at times producing rice that's slightly wetter or drier despite the fixed ratio. I recommend taking note of how your rice turns out after making an initial batch, then making slight adjustments, if necessary, of more or less liquid to get the perfect texture.

Nutrition Facts (per serving)
325 Calories
14g Fat
23g Carbs
26g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 325
% Daily Value*
Total Fat 14g 18%
Saturated Fat 7g 34%
Cholesterol 263mg 88%
Sodium 687mg 30%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 26g
Vitamin C 9mg 45%
Calcium 70mg 5%
Iron 3mg 14%
Potassium 488mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)