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Kedgeree with a kick recipe

Cheap, cheerful and very easy to cook.

Prep: 15 mins
Cook: 15 mins
Serves 4

Nutritional information

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
  • 0.8g salt
A bowl of cooked rice, boiled eggs, slices of fish and vegetables


  • 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 tablespoon fresh parsley, chopped
  • 1 pinch ground black pepper


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

  2. 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.

  3. 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.

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