meat and fish
30 mins
2 people


  • 100 ml / 3.4 floz whole milk
  • 1 chicken stock cube
  • 1 Medium red onion
  • 1 clove garlic
  • 1 Green chilli
  • 1 tbsp vegetable oil
  • 1 tbsp curry powder
  • 150 g / 5.3 oz basmati rice
  • 2 smoked haddock skinless fillets
  • 2 large eggs
  • 1/2 bunch coriander
  • 1 lemon
  • 200 ml / 6.8 floz water

Step by Step

Get your pans on

  • Put a small saucepan of water over a high heat and bring it to the boil - this will be for your eggs later.
  • Pour your milk into a medium saucepan with the amount of water specified in the ingredients list. Crumble in the stock cube and put it over a medium heat to come to a gentle simmer Cook your veg
  • While you're waiting for your pans to preheat peel and finely slice the onion, peel and mince the garlic, and de-seed and mince the chilli.
  • Grab a frying pan and lid, add the vegetable oil and heat it over a medium-high heat. Chuck in your curry powder and keep it stirring for a minute to toast the spices, then add the onions, garlic and chilli.
  • Cook your veg and spice for 5 minutes, stirring regularly.

Cook your fish

  • While the veg cooks, add your fish into the simmering milk, then wash your hands and leave the fish to poach gently for 5-7 minutes.
  • Transfer the fish to a plate, save the cooking liquid and use a pair of forks to break the fish into chunks.

Cook your rice

  • Tip your rice into a sieve and run water through it for 30 seconds - this will stop it clumping as it cooks. Add it into to the frying pan and coat it in all the spices.
  • Add the liquid you used to cook the fish in to the frying pan with the veg and rice then cover it and simmer for 10 minutes, until the rice has only a little bite.
  • While the rice cooks carefully lower the eggs into the pan of boiling water and cook for 7 minutes. You can also wash up your sieve and get your serving dishes ready.

Finish and serve

  • After 10 minutes take the rice off the heat and leave it to rest with the lid still on for a further 5 minutes until the rice is fluffy and soft.
  • Finely chop the coriander and slice your lemon into wedges. Run your eggs under cold water for a minute then peel and cut them in half.
  • When the rice is cooked, fluff it up with a fork and stir in your coriander and the flaked fish. Serve the eggs on top of a nice pile of your kedgeree with a side of lemon wedge.