Mary Berry Kedgeree Recipe

Mary Berry Kedgeree is a beautifully seasoned, lightly spiced rice dish combining smoked fish, fluffy basmati rice, buttery eggs, and aromatic spices. It’s comforting, warming, and filled with flavour without being heavy. Traditionally served as a breakfast dish, kedgeree has evolved into a delicious brunch, lunch, or dinner option that feels both classic and satisfying.

This recipe blends creamy textures, smoky notes, and gentle spices, creating a balanced dish that works for the whole family. If you love simple meals that deliver deep flavour with straightforward preparation, you’ll enjoy making this traditional favourite.

What Is Mary Berry Kedgeree?

Mary Berry Kedgeree is a classic Anglo-Indian rice dish made from smoked haddock, fluffy rice, boiled eggs, onions, butter, and mild spices like curry powder and turmeric. Finished with fresh parsley or coriander, it’s rich, hearty, and lightly aromatic.

Other Popular Mary Berry Recipes

• Mary Berry Corned Beef Hash
• Mary Berry Parmentier Potatoes

Why This Recipe Is Worth Trying

• Uses mild spices perfect for both beginners and families
• Creates a filling, balanced meal in one pot
• Smoked fish adds deep flavour with minimal effort
• Works well for breakfast, brunch, or dinner
• Easy to adapt to vegetables or different proteins
• Hearty yet not greasy, making it a lighter comfort dish

Essential Ingredients to Make Mary Berry Kedgeree

• 300g smoked haddock (undyed)
• 200g basmati rice
• 3 large eggs
• 1 onion, finely chopped
• 40g butter
• 1 tbsp curry powder (mild)
• ½ tsp turmeric
• 1 bay leaf
• 450ml water or fish stock
• Salt and pepper, to taste
• Fresh parsley or coriander, chopped
• Lemon wedges, for serving

Handy Kitchen Tools for Best Results

• Large frying pan or sauté pan
• Medium saucepan
• Mixing bowl
• Wooden spoon
• Fine sieve for rinsing rice
• Chopping board and knife

Step-by-Step Instructions to Prepare Mary Berry Kedgeree

Step 1: Cook the rice

Rinse the basmati rice under cold water until clear. Add it to a saucepan with water or fish stock, turmeric, and a bay leaf. Cook on low heat until the rice is fluffy and fully absorbed, then set aside.

Step 2: Poach the smoked haddock

Place the haddock in a saucepan with enough water to cover. Simmer gently for 6–7 minutes until cooked, then lift it out, remove the skin, and flake into chunks.

Step 3: Boil the eggs

Place eggs in a pan of boiling water for 8 minutes for a firm-yolk finish. Cool, peel, and slice or quarter them.

Step 4: Sauté the onions

Melt butter in a large pan and fry the onions until soft and golden. Stir in the curry powder and cook for 1 minute to release its aroma.

Step 5: Combine everything

Add the cooked rice to the onion mixture, gently fold through the flaked haddock, and season with salt and pepper. Mix lightly to keep the texture fluffy.

Step 6: Add the eggs

Arrange the eggs on top or fold them in gently, depending on how you prefer to serve.

Step 7: Garnish and serve

Sprinkle with chopped parsley or coriander, squeeze fresh lemon over the top, and serve warm.

What I Got Wrong (And How I Fixed It)

• Rice turned mushy – Rinsed thoroughly to remove excess starch
• Flavour felt weak – Switched to fish stock for deeper savoury notes
• Fish broke apart too much – Poached gently and folded lightly into the rice
• Eggs overcooked – Reduced boiling time for a softer texture

Healthier Version of Mary Berry Kedgeree

• Use brown basmati rice for higher fibre
• Swap butter for olive oil
• Reduce the curry powder for a milder flavour profile
• Add steamed peas or spinach for extra nutrients

Ingredient Substitutions for Mary Berry Kedgeree

• Use salmon instead of smoked haddock for a richer flavour
• Try prawns or cod for a lighter variation
• Replace curry powder with garam masala for warmth
• Use spring onions instead of regular onions for brightness

Pairing Ideas: What to Serve With Mary Berry Kedgeree

• Crisp green salad for freshness
• Buttered naan or flatbread for a heartier meal
• Mint yoghurt to cool the spices
• Grilled tomatoes for added acidity
• Lemon wedges for a sharper flavour balance

Expert Tips to Make Perfect Mary Berry Kedgeree

• Rinse rice well to prevent clumping
• Poach the fish gently to keep it tender
• Avoid stirring too aggressively to maintain texture
• Add eggs at the end to prevent breaking
• Taste and adjust the seasoning before serving
• Use undyed smoked haddock for the cleanest flavour
• Serve immediately for the best texture and warmth

Creative Ways to Customize Mary Berry Kedgeree

• Add a handful of peas for colour and sweetness
• Mix in sautéed mushrooms for earthiness
• Add chilli flakes for a spicier version
• Use coconut milk in the rice for a creamy twist
• Top with crispy fried onions for crunch

How to Store Leftover Mary Berry Kedgeree

• Store in an airtight container for up to 2 days
• Refrigerate promptly to keep fish fresh
• Keep eggs separate if planning to reheat later
• Freeze without eggs for the best quality

How to Reheat Mary Berry Kedgeree

• Warm gently in a pan with a splash of water or stock
• Microwave in short bursts to avoid drying
• Add fresh herbs or lemon after reheating to brighten the flavour

Nutritional Value (per serving)

• Calories: ~420
• Carbohydrates: 40g
• Protein: 28g
• Fat: 16g
• Sugar: 2g
• Fibre: 2g

Print

FAQs

Why does my kedgeree turn mushy instead of fluffy?

Kedgeree becomes mushy when the rice isn’t rinsed enough or is cooked with too much water. Rinse basmati rice until the water runs clear and cook it using the absorption method to keep the grains separate and fluffy.

How do I stop the smoked haddock from falling apart in the kedgeree?

Poach the fish gently over low heat and avoid stirring it too much once added to the rice. Folding instead of mixing helps keep the flakes intact and prevents the fish from breaking down.

Can I make kedgeree ahead without drying it out?

Yes, but store the rice mixture and eggs separately. Add a splash of stock or water when reheating to bring back moisture, then top with the eggs and herbs just before serving.

How do I get a deeper flavour in my kedgeree?

Using fish stock instead of water, toasting the curry powder with the onions, and finishing with fresh lemon juice all boost the dish’s flavour and aroma significantly.

Final Words

Mary Berry Kedgeree is a comforting, flavour-packed dish that feels timeless and nourishing. With its mix of smoked fish, warm spices, and soft eggs, it delivers a perfect balance of textures and tastes. It’s an easy-to-master recipe that works beautifully for family meals, weekend brunches, or make-ahead lunches. Once you prepare it, you’ll see why this classic dish remains a favourite.