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Mary Berry Christmas Kedgeree

Mary Berry Christmas Kedgeree
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Mary Berry Christmas Kedgeree is a festive twist on the traditional British kedgeree dish made with smoked haddock, rice, onions, spices, and boiled eggs. Inspired by Anglo-Indian flavours, it’s creamy, lightly spiced, and comforting—perfect for a celebratory breakfast or brunch during the holiday season.

Ingredients

  • 300g smoked haddock fillets (undyed, skin removed)

  • 300g basmati rice

  • 500ml milk (for poaching the fish)

  • 1 large onion, finely chopped

  • 50g unsalted butter

  • 1 tablespoon mild curry powder

  • 1 teaspoon ground turmeric

  • 1 bay leaf

  • 4 boiled eggs (halved or quartered)

  • 1 lemon, cut into wedges

  • Fresh parsley or coriander, chopped

  • Salt and black pepper, to taste

Instructions

Step 1 — Poach the smoked haddock

Place the fish in a pan, cover with milk, add the bay leaf, and simmer for 6–7 minutes until flaky. Remove and set aside.

Step 2 — Cook the basmati rice

Rinse the rice, then cook it in lightly salted water until fluffy and tender. Drain well.

Step 3 — Sauté the aromatics

Melt butter in a pan, add the chopped onion, and cook until soft and translucent.

Step 4 — Add the spices

Stir in curry powder and turmeric, allowing the spices to warm and release their flavour.

Step 5 — Combine rice and onions

Add the cooked rice to the pan and mix gently, coating every grain in the buttery spices.

Step 6 — Flake in the fish

Break the haddock into large flakes and fold it gently into the rice mixture.

Step 7 — Finish with eggs and herbs

Top with boiled eggs, sprinkle herbs, adjust seasoning, and serve with lemon wedges.

Find it online: https://maryberrycooks.co.uk/mary-berry-christmas-kedgeree/