Main Meal Recipes > Kedgeree

How to make kedgeree:
A dish that originates from British controlled India. It was traditionally served for breakfast at the end of an all night aristocratic party or ball. See alternative Kedgeree recipe.


2 medium fillets naturally smoked haddock (i.e. not dyed)
6 heaped tablespoons boiled long grain rice
3 hardboiled eggs
4 tablespoons organic butter
2 tablespoons organic milk
cayenne pepper
(see measure conversions for more information)


- Cook the haddock by poaching in water.
- Cool and then remove skin and carefully flake the fish.
- Make sure that you remove any bones.
- Melt the butter in a saucepan and add the milk and cayenne to taste.
- Bring to the boil and add the fish and mix well.
- Add the cooked rice and the chopped eggs.
- Add salt to taste.
- Heat through without breaking up the fish or the eggs too much.
- Pile onto a hot serving dish.
- Decorate with parsley sprigs and serve with seeded bread rolls hot from the oven and unsalted organic butter.