This is a meal my mum used to make for me when I was little but I haven’t had it in years so when I spotted some smoked haddock the other day, I was inspired!! This is a really easy recipe and makes a delicious, hearty dish for 4 people.


30 minutes


300g smoked haddock

3 hard boiled eggs

3 spring onions (green parts only)

250g basmati rice

50g butter

1 tsp curry powder

200ml lactofree milk

100ml lactofree cream

250ml water

Salt and pepper

Pinch of dried chives


Gently fry the chopped spring onions in the butter in a pan. After a couple of minutes, add the rice and curry powder and mix well. 

Once the rice has started to cook slightly, add the cream, milk and water and leave to simmer. After 10 minutes, add the fish, chives, salt and pepper. 

Leave to simmer for approx 20 minutes or until the rice softens and the fish becomes flaky then chop the hard boiled eggs and add to the kedgeree.

Serve with some chopped spring onions and a wedge of lemon!



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