Classic kedgeree

Classic kedgeree

When you fancy something a bit different for brunch, but still want to impress a crowd, kedgeree is just the thing. Perfectly spiced, fluffy grains of rice tumbled with flaky fish and jammy soft boiled eggs - it feels satisfying and indulgent, but the ingredients list is surprisingly light - a great substitution for a heavy fry up.

Ingredients (serves 4):

  • 250g NICE RICE Pure Basmati
  • 4 undyed smoked haddock fillets
  • 2 bay leaves
  • 250ml milk
  • 6 eggs
  • A small handful fresh parsley, chopped
  • A small handful fresh coriander, chopped
  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 2 tsp ground turmeric
  • 2 tsp curry powder
  • Thumb sized piece fresh ginger
  • Small handful fresh curry leaves
  • 4 cardamom pods
  • Crispy fried onions, to garnish
  • 1 lemon
  • Pinch of flaky sea salt and freshly ground black pepper



  1. Add the milk, 1 bay leaf and your haddock fillets to a saucepan on a medium-low heat. Top up with boiling water until the fish is completely covered, bring to a simmer, then gently poach for 6-8 mins until the fish is just cooked through. Remove with a slotted spoon and set aside, then transfer the milk mixture to a measuring jug.
  2. Meanwhile, add the eggs to a pan of boiling water and set a timer for precisely 6 mins for a jammy yolk. Once 6 mins has passed, tip away the boiling water and run under a cold tap for 2-3 mins until the eggs are cool to the touch. Set aside.
  3. Place a large, deep frying pan on a medium-high heat with a splash of oil. Once hot, add the diced onion and gently fry for around 5-8 mins until softened. Bash the cardamom pods to release their seeds, then add these seeds alongside the other bay leaf, a handful of fresh curry leaves, the finely grated ginger, the turmeric and curry powder. Stir to combine, allowing the spices to sizzle for a couple of minutes until fragrant. 
  4. Meanwhile, wash the rice well under cold running water in a sieve (or a large bowl) until the water runs clear. Drain, then tip the rice into the pan, stirring well to coat every grain in the onions and spices.
  5. Top the milk mixture up with boiling water until it reaches 375ml, then add to the rice. Bring to the boil, then turn the heat down as low as it will go. Add a tight fitting lid (ideally a glass one, so you can see inside) and do not remove until all of the liquid has been absorbed and the rice has bloomed (around 6-8 mins - our slender grains cook quickly!)
  6. Take off the heat and leave to stand - lid on - for 10-15 minutes, to allow the rice to steam and become perfectly fluffy.
  7. Meanwhile, peel your eggs and cut into halves. Roughly chop the parsley and coriander and flake the fish fillets into large chunks. 
  8. To assemble, fluff the rice with a fork, then add the flaked fish and stir through gently - you don’t want to break it up too much. Nestle in the jammy eggs, then sprinkle over the fresh herbs, a squeeze of lemon juice, a scattering of fried onions and a pinch of flaky sea salt and cracked black pepper.

Now it's time to tuck in to some changemaking grains - enjoy!

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