Serves 6.


  • ½ onion, finely chopped
  • 55g butter
  • 300g long grain rice
  • 2 tsp s curry powder
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon turmeric
  • 1 clove garlic
  • 1 bay leaf
  • 150ml milk
  • 150ml double cream
  • 300g smoked haddock, (NOT dyed), bones removed and flesh cut into chunks
  • Salt and freshly ground black pepper
  • Small bunch parsley, chopped
  • 3 hard-boiled eggs, shelled and quartered
  • 2 lemons, quartered


  1. Melt the butter in a saucepan over a medium heat. Add the onions and chopped garlic, and cook for a few minutes until soft, then add the spices and curry powder to the pan and continue to cook for one minute.
  2. Add the rice, and coat the rice with butter.
  3. Add the milk, cream, pop in the bay leaf, and simmer for ten minutes, Season.
  4. Add the haddock and cook for a few minutes, until the fish is cooked.
  5. To serve, place the kedgeree into a bowl, and sprinkle with the chopped parsley. Place the lemon quarters on the side of the bowl.