Some say that Kedgeree began as a Scottish dish as a result of the British colonization of India. Others say that it is a traditional Indian dish.

Whichever is true is unimportant and this is our version.

It makes for a great curried fish meal that is easy and quick to prepare. Cook the rice and eggs in advance to make life even easier.

Serves 4

10-30 minutes


  • 250g/½lb long grain or basmati rice
  • 500g/1lb skinned cod or other boneless white fish of your choice
  • 8 large free range eggs, hardboiled and shelled
  • 500ml/2 cups Fish Stock
  • Curry powder or paste to your taste
  • Two Tablespoons Fresh Coriander Leaf
  • Sea Salt
  • Black Pepper


  1. Start the rice of your choice cooking. It needs to cook for a minute or two less than the pack instructions say as it will be cooked a little more.
  2. As the rice is cooking, put the fish fillets into a pan and cover with fish stock. It may not need the full amount of stock so seal any left and put in the fridge. Bring to the boil then reduce the heat and poach the fish gently for around 10-15 minutes. Once cooked then drain before returning to the pan.
  3. Break the fish up into largish chunks then add in the almost cooked rice. Stir in the curry powder or paste using a quantity according to your taste and the strength. Different ones give variations in the flavour so it is best to use a familiar one. Add a little of the fish stock then heat until hot. Frequent stirring is essential to prevent things from sticking to the pan.
  4. While the rice and fish heat together, chop four of the hard boiled eggs finely. Add in to mixture then keep over the heat for around a minute to heat the eggs.
  5. Remove the Kedgeree from the heat then cut the remaining four hard boiled eggs into quarters.
  6. Divide the Kedgeree mixture between four plates. You may need to use a slotted spoon if there is a little too much liquid. Arrange the quartered hard-boiled eggs around it on each plate. Either sprinkle with the fresh coriander leaf or serve that at the dining table to be added by each diner according to taste.


This kedgeree is quite filling just as it is. To add more from an Indian menu then serve with either naan or chapati. Perhaps some potato pancakes work for a more Scottish version.

A minty raita is also useful because it can help moderate the strength of the curry taste when added. The simplest one is just a mixture of yoghurt and mint. Less than a minute to prepare then diners can add as much or as little as they choose.

Indian or Scottish?

Who knows?
I have seen it put both ways and they are each most likely correct.
It becomes unimportant though as it is a delicious meal no matter where it is originally from.


Most kedgeree recipes that I have seen will include a smoked fish. I prefer to use an unsmoked variety which is what I have include here.

Comments are closed