Gluten and Dairy Free Kedgeree

serves / makes 4
30 prep time
30 mins cooking time


Kedgeree is a smoked fish and rice dish flavoured with curry spices. Kedgeree is thought to have originated from a traditional Indian dish Khichri, and was brought to the United Kingdom by returning British colonials. It is mainly eaten as a breakfast dish as originally in the days of no refrigeration it was a way of using up the leftovers from the day before’s evening meal.




  • 350g smoked haddock
  • large handful of fresh parsley
  • 600ml vegetable stock
  • 1 teaspoon olive oil
  • 1 teaspoon dairy free spread
  • 300g basmati rice
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground coriander
  • 150g frozen peas, optional
  • salt and pepper for seasoning
  • 2 hard boiled eggs
  • 1 teaspoon chives


  1. Microwave the fish for 2 minutes, remove the skin and flake
  2. Heat the dairy free spread and olive oil until melted in a large shallow pan
  3. Stir in the rice, curry powder, garam masala and coriander
  4. Pour in the stock, bring to the boil and then simmer for 12 minutes
  5. Stir in the frozen peans and cook until the rice has fully absorbed the liquid
  6. Stir though the fish flakes, parsley and season with salt and pepper
  7. Serve topped with the halved boiled eggs and a sprinkle of chives

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