Preparation info

  • Difficulty


  • Serves

    6 to 8

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Another stalwart of the British repertoire that was brought from India where it was a favourite among the loyal servants of the Empire.


  • 2 lb (1 kg) smoked haddock
  • 1 sprig parsley
  • 1 bay leaf
  • 2 lemons
  • Peppercorns
  • 2 oz (50 g) butter
  • 4 oz (125 g) onions, chopped
  • 1 lb (500 g) long-grain rice
  • 2 pints (1 litres) fish stock
  • 4 hard-boiled eggs
  • Salt and pepper
  • Curry powder or grated nutmeg
  • Chopped parsley to garnish


Put the haddock with the parsley, bay leaf, 1 lemon cut into slices and a few peppercorns into a pan; cover with water, bring to the boil and simmer until the fish is tender. Drain, remove the skin and bones from the fish and flake the flesh. Melt the butter in a deep pan and fry the onions gently for 5 minutes. Add the rice and fish stock; bring to the boil and simmer for 20 minutes.

Slice 3 of the hard-boiled eggs and stir gently into the rice with the flaked fish. Add salt, pepper and curry powder or grated nutmeg to taste. Add the juice of the remaining lemon. Pile the kedgeree into a hot dish and garnish with parsley and the remaining hard-boiled egg, chopped.