Ultimate Kedgeree

    30m prep time
    75m total time
    Medium level
    19 ingredients

Kedgeree is a comforting, gently spiced dish that brings together flaky smoked fish, fragrant rice, and softly set eggs in one satisfying bowl. Rooted in Anglo-Indian cooking, it’s the kind of recipe that feels both special and familiar - perfect for brunch, lunch, or an easy supper. Lightly seasoned with curry spices and finished with fresh herbs and lemon, kedgeree is a brilliant way to turn simple ingredients into something quietly impressive. This recipe is a little more labour-intensive, so it's best for a special weekend supper.

Method

Based on 4 servings, adjust as needed.

Step 1

Bring the stock to a simmer in a saucepan, then add the smoked haddock and poach for 5 mins, or until just cooked through. Remove from the stock and flake into large chunks. Set aside. Reserve the poaching liquid.

Step 2

Melt the butter in a large, shallow pan over a medium heat and fry the onion, garlic, ginger, fennel seeds, cumin seeds, crushed cardamon pods and bay leaves for 5-6 mins, or until the onions start to colour a little. Stir in the tomato purée, curry powder and coriander stalks, and cook for a few minutes until softened and sticky.

Step 3

Pour in the reserved poaching liquor and the cream. Season with salt and pepper, stir, and bring to the boil. Reduce the heat and simmer for 15 mins to reduce the liquid by half.

Step 4

While the sauce is simmering, rinse the rice in cold water several times, then put in a pan with enough cold water to cover by 1½cm. Cover the pan, then bring to the boil over a high heat. Stir, cover again, reduce the heat to low and cook undisturbed for 2 mins. Remove from the heat, leave for 10 mins, then fluff up using a fork. Cover again and leave for 5 mins.

Step 5

Meanwhile, if serving with a poached egg - Poach the eggs in a pan of simmering water (or make boiled eggs to your liking), then set aside on a sheet of kitchen paper to drain.

Step 6

Strain the reduced sauce through a sieve into a bowl, pressing the onions to squeeze out the liquid, then return the sauce to the pan. Bring back to a simmer, then stir in the cooked rice and frozen peas. Cook until the rice is piping hot and well coated in the sauce. Stir through most of the coriander leaves, lemon juice and flaked fish. Spoon into warm bowls and top with the poached eggs, the rest of the coriander and a sprinkling of garam masala. Serve straightaway.
  • Ingredients
  • Based on 4 servings
  • 3 tsp Mild Curry Powder 1 x Sainsbury's Mild Curry Powder, Inspired to Cook 79g
  • 4 Cardamom Pods, lightly crushed 1 x Sainsbury's Cardamom Pods 28g
  • 1 tsp Cumin Seeds 1 x Sainsbury's Cumin Seed 38g
  • 25g Butter 1 x Sainsbury's British Butter, Salted 250g
  • 1 tbsp Tomato Purée 1 x Sainsbury's Tomato Puree, Double Concentrate 200g
  • 25g Ginger, peeled and chopped 1 x Sainsbury's Ginger 100g
  • 4 Garlic Cloves, sliced 1 x Sainsbury's Large Garlic
  • 1 pinch Garam Masala, to serve 1 x East End Ground Garam Masala 100g
  • 4 Eggs 1 x Sainsbury's British Free Range Eggs Medium x6
  • 1 Onion, sliced 1 x Sainsbury's Onions Loose
  • 0.25 Lemon, juiced 1 x Sainsbury's Lemons
  • 600ml Chicken Stock 1 x Sainsbury's Stock Cubes, Chicken 10x10g
  • 30g Coriander Leaves, picked, stalks chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 100g Frozen Peas 1 x Sainsbury's Garden Peas 910g
  • 250g Basmati Rice 1 x Tilda Pure Basmati Rice 500g
  • 300g Smoked Haddock Fillets 1 x Sainsbury's Skin On & Boneless Smoked Haddock Fillets 360g
  • 150ml Double Cream 1 x Sainsbury's British Double Cream 150ml
  • 1 tsp Fennel Seeds 1 x Sainsbury's Fennel Seed 34g
  • 2 Bay Leaves 1 x Sainsbury's Bay Leaves 3g
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