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Mary Berry Kedgeree Recipe

Mary Berry Kedgeree
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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.

Ingredients

Scale

  • 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

Instructions

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.

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