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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 469.2
  • Total Fat: 14.1 g
  • Cholesterol: 313.1 mg
  • Sodium: 214.5 mg
  • Total Carbs: 39.5 g
  • Dietary Fiber: 2.6 g
  • Protein: 44.8 g

View full nutritional breakdown of Kedgeree calories by ingredient
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Number of Servings: 3


    Lurpak lighter, 3 tbsp
    Ginger Root, 1", peeled and grated
    Garlic, 2 cloves, crushed
    Onions, 1 medium, chopped
    Curry powder, 1 tbsp
    1 tbsp curry leaves (optional)
    Tomato, 1 medium, deseeded and chopped
    Lemon Juice, from 1 lemon
    Red Chilli Peppers, 1, deseeded and finely chopped
    Coriander, fresh, handful, chopped
    1 tbsp mustard seeds
    Bay leaf
    Uncooked Basmati Rice, 100 gram(s)
    Hard Boiled Egg, 3 large
    Smoked Haddock , 400 grams
    Yogurt, plain, low fat, 0.5 cup


Put the fish and bay leaves in a shallow pan with enough water to cover. Bring to the boil, cover and simmer for about 5 minutes, until cooked through. Remove from pan and leave to cool. Remove the skin from fish, flake into chunks and set aside.

Cook the rice in salted water for about 10 minutes and drain. Refresh in cold water, drain again, and leave in the fridge until needed. Melt the lurpak in a pan over a low heat. Add the ginger, onion and garlic. Soften for about 5 minutes, then add the curry powder, curry leaves and mustard seeds. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.

Quarter the eggs. Add the fish and rice to a pan and gently heat through. Add the eggs, most of the coriander and the chilli and stir gently. Place in a warm serving dish. Mix the rest of the coriander into the yoghurt and serve with the kedgeree.

Number of Servings: 3

Recipe submitted by SparkPeople user CHEEKYCHOOK.

TAGS:  Fish | Dinner | Fish Dinner |

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