• This dish was very popular in Victorian times in Britain.
  • It originated in India and was often served for breakfast.
  • It originated in India and was called – ‘khichari’.
  • It was started as a dish with rice, fried onion, lentils and eggs.
  • Over time, the lentils were left out and fish was added.
  • There are many different recipes  but they all include: boiled rice, fish (often smoked) and hard boiled eggs. Paprika, cayenne pepper or curry powder is added.
  • I made this whilst doing some research into old English recipes.
  • Everyone loved it and I thought that it would be a “hit” in Poland too.


  • 2 onions – finely chopped
  • 75g butter (do not stint on this)
  • 300ml of vegetable stock
  • 200g-250g long grained rice – boiled
  • 250g-300g smoked haddock
  • 3 – 4 hard boiled eggs – cut into quarters
  • 1 lemon – cut into quarters
  • 1 teaspoon ground paprika or cayenne pepper
  • Salt and pepper to taste
  • *
  • Flat leaved parsley to garnish


  • Poach the fish in the vegetable stock for 6 – 8 minutes.
  • Remove the skin and flake the fish.
  • Meantime melt the butter in a large frying pan.
  • Gently fry the onions till golden.
  • Add rice and a few tablespoons of the stock.
  • Add the paprika, stir and continue cooking.
  • Add the flaked fish and more stock if too dry.
  • Cook through for a few minutes.
  • Season to taste.
  • Serve in a large dish with hard boiled eggs and lemons around the side.
  • Garnish with flat leaved parsley.
  • Diners should squeeze lemon juice over their portion.


Published by


I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

5 thoughts on “Kedgeree”

  1. Hello Jadwiga,
    Dzień dobry Jadziu :),

    thank you very much 🙂
    The dish seems very easy to make it, tasty, looks nicely and needs simply ingredients.
    So I bookmarked it to cook it some day.
    I think I use smoked mackerel, because I think the point is that the fish should be just smoked. In Poland the easiest to buy and the cheepest is just mackerel. I don’t know taste of haddock and I’m not sure if it is to buy here, is the taste or texture of haddock some specific, special ?
    More, I think that even without a smoked fish it would be nice as a quick snack 🙂
    Serdecznie pozdrawiam Cię z Polski, z Poznania :),


  2. Smoked haddock is yellow in colour and tastes a bit like smoked salmon – but is cheaper but best eaten after cooking.
    Any fish will be good and I love smoked mackerel and that will be great too.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.