Our Smoked Haddock Kedgeree is a delicious meal to return home to after a busy day with a nice balance between spicy and smoky flavours. Our ingredient blends help you get the flavour spot on here. Kedgeree actually came to Scotland as a concept, brought back by British Colonials from India in the 1300’s. Commonly enjoyed at breakfast, we enjoy it at any time of day!

Cook our delicious Smoked Haddock Kedgeree in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Smoked Haddock Kedgeree. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Kedgeree Stock pot, a Curry Blend pot and a Lemon and Pepper Mix pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Smoked Haddock Kedgeree in just 30 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Kedgeree Stock
  • Curry Blend
  • Lemon and Pepper Mix

Your shopping list for 2 servings:

  • 150g basmati rice
  • 100g frozen frozen peas
  • 300g smoked haddock
  • 2 eggs
  • 3 spring onions
  • chopped coriander (optional)
  • 1 lemon (optional)
  • flaked almonds (optional)
  • 1 red chilli (optional)
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Our 30 minute recipe

  1. Fry the rice

    Preheat the oven to 200C/fan 180C/gas 6 and boil a full kettle.

    Heat some oil in a lidded, non-stick oven-proof pan over medium heat and fry the half of the LEMON & PEPPER MIX for 10 secs.

    Stir in the rice, the frozen peas and the CURRY BLEND and fry for 1 min.

  2. Add the stock

    Add the KEDGEREE STOCK along with 400ml of boiling water. Mix it in well, then bring it to a gentle simmer.  

    Lay the haddock on the rice, gently pushing it under the liquid, then cover and cook in the oven for 20 mins.

    Meanwhile see step 3.

  3. Boil the eggs

    Boil the eggs for 8 mins, then peel.

    See if the rice is cooked after 20 mins. If not, add 50ml more water and cook for 4-5 more mins.

    Remove the kedgeree from the oven and leave it aside 2 mins with its lid on.

    Remove the lid, sprinkle over the rest of the LEMON & PEPPER MIX and the spring onions and stir gently, flaking the fish a little bit as you mix it together.

  4. Serve!

    Plate the kedgeree, then halve the eggs and place on top with coriander and a squeeze of lemon (if using)

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Smoked Haddock Kedgeree Top Reviews

Faye - 29th November 2020

Was nice but not really our kind of food

Paul - 29th November 2020

I used fried onions in the first stage.

Paul - 29th November 2020

I used fried onions in the first stage.

Dave - 29th November 2020

We halved the spice mix and the heat was perfect without overwhelming the other flavours.

Mindaugas - 29th November 2020

Fish and curry not for us

Lyndon - 26th November 2020

Awesome dish ????

Lyndon - 26th November 2020

Awesome dish ????

Penny - 26th November 2020

Tasted amazing! Full of flavour

Stephanie - 26th November 2020

Lovely, tasty, flavoursome dish and the Coriander goes very well with.

Kathie - 26th November 2020

I love to try new recipes I would have never heard of or tried ever before I signed up with simplycook!

Kathie - 26th November 2020

I love to try new recipes I would have never heard of or tried ever before I signed up with simplycook!

Charlotte - 24th November 2020

Charlotte - 24th November 2020

Linda - 23rd November 2020

Really good and great next day too

Linda - 23rd November 2020

Really good and great next day too

Sheraigh - 23rd November 2020

Great with smoked mackerel!

Sheraigh - 23rd November 2020

Great with smoked mackerel!

Shayanti - 22nd November 2020

Shayanti - 22nd November 2020

Maria - 21st November 2020

Another one that I could eat on my own so good

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