Try This Fantastic Recipe for Kedgeree

Palabok dish
Photo by Eiliv Aceron on Unsplash

Kedgeree, a dish with roots in British colonial India, is a delightful fusion of flavors that combines smoked fish, fragrant rice, and a blend of spices. Traditionally served as a hearty breakfast or brunch dish, Kedgeree has become a beloved comfort food enjoyed at any time of day. Here’s how to prepare this fantastic recipe.


  • 1 cup of basmati rice
  • 2 cups of water
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon of curry powder
  • 1 teaspoon of ground turmeric
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1/2 a pound of smoked haddock or any smoked fish of your choice, flaked
  • 4 hard-boiled eggs, peeled and quartered
  • Fresh cilantro or parsley for garnish
  • Salt and pepper to taste


  1. Rinse the basmati rice under cold water until the water runs clear. In a saucepan, bring the 2 cups of water to a boil, then add the rice. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.
  2. In a separate skillet, heat some oil over medium heat. Add the chopped onion and garlic, and sauté until soft and translucent.
  3. Stir in the curry powder, ground turmeric, ground cumin, and ground coriander, and cook for another minute until fragrant.
  4. Add the flaked smoked fish to the skillet, breaking it up with a spatula, and cook until heated through.
  5. Once the rice is cooked, fluff it with a fork and add it to the skillet with the spiced fish mixture. Gently toss everything together until well combined.
  6. Season with salt and pepper to taste. Serve the kedgeree hot, garnished with quartered hard-boiled eggs and fresh cilantro or parsley.