Coronavirus (COVID-19)

Get the latest advice about COVID-19

Love this recipe?

Let others know why you liked it or share a photo of your creation on Facebook

Share this on Facebook

Whoops something went wrong

We're having troubles updating this score right now, check back later to try again.

Kedgeree with a kick recipe

A bowl of cooked rice, boiled eggs, slices of fish and vegetables

Prep time
15 mins

Cooking time
15 mins

Medium effort


  • 300g easy-cook white or brown rice
  • 4 eggs
  • 200g skinless cod fillet (or pollock), cut into chunks
  • 120g skinless smoked haddock fillet, cut into chunks
  • 120g skinless salmon fillet, cut into chunks
  • 2 tsp curry powder
  • 150g frozen peas, thawed
  • 2 tbsp fresh parsley, chopped
  • 1 pinch ground black pepper
Nutritional information

Nutritional analysis, per serving (1/4 recipe)

  • 2,046kJ / 489kcal
  • 35g protein
  • 65g carbohydrate of which 2g sugars
  • 12g fat of which 2.5g saturates
  • 3.5g fibre
  • 347mg sodium equivalent to 0.8g salt


Cook the rice in boiling water until tender, according to packet instructions. At the same time, hard-boil the eggs for 10 minutes.


Put the chunks of fish into a large frying pan and add a little water. Heat and simmer for 3 to 4 minutes until the fish is opaque. Drain.

Look out for ready-prepared plain fish pie mix from the fresh fish counter - also sold pre-packed - to save some money.


Shell the eggs and quarter them. Drain the rice and add it to the fish with the curry powder, peas and parsley. Heat, stirring gently, for 2 to 3 minutes. Season with black pepper and serve, topped with the eggs.

Another time, use frozen mixed vegetables instead of peas.