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 4 servings:

  • 200g Basmati rice
  • 200g frozen peas
  • 500g smoked haddock skinned
  • 3 (medium) eggs
  • 5 spring onions
  • Handful of coriander (optional)
  • 1 lemon (optional)
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Our 30 minute recipe

  1. Fry the rice with the spices

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

    Heat a little oil in a lidded, oven-proof pan (ideally non-stick) over a medium heat and fry the rice with the Lemon & Pepper Mix for 1 min.

    Add the Curry Blend and the frozen peas and fry for 1 min.

  2. Add the stock

    Add the Kedgeree Stock to the pan along with 500ml of boiling water. Stir well to mix the stock in thoroughly, then bring it to a simmer over a medium heat.

    Lay the haddock on top of the rice, gently pushing it under the surface of the stock, then cover with a lid and cook in the oven for 20 mins.

  3. Meanwhile, boil the eggs

    Boil the eggs in a pan of boiling water for 8 mins, then peel.

    Remove the kedgeree from the oven and leave to rest for 2 mins with its lid on.

    Then take off the lid, stir through the spring onions and gently flake the fish little bit as you mix it together.

  4. Serve!

    Plate the rice, then cut the eggs in half and serve on top with coriander leaves and lemon juice (if using).

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Smoked Haddock Kedgeree Top Reviews

Nadina - 1st August 2020

I really wasn’t sure about this - smoked fish, baked rice and eggs - but thought I’d give it a try, and it was absolutely delicious. Even my 11 year old loved it! Will definitely order again.

Alex - 30th July 2020

We all really enjoyed it

Alex - 30th July 2020

We all really enjoyed it

Charlotte - 20th July 2020

Mine turned out more orange than this but it was nice!

Charlotte - 20th July 2020

Mine turned out more orange than this but it was nice!

Darren - 19th July 2020

Add a bit more curry powder as needs a little more curry flavour

Rhiannon - 9th July 2020

This dish shocked us with how tasty it was. The delicate taste of the curried rice helps to not over power the already very tasty smoked fish. We found this very flavourful and would have again!

Clair - 8th July 2020

This was a lovely dish, even mu husband who was not looking forward to trying absolutely loved it.

Clair - 8th July 2020

This was a lovely dish, even mu husband who was not looking forward to trying absolutely loved it.

Donna - 30th June 2020

Not to my taste curry, fish and eggs ????

iain - 28th June 2020

A basic meal . Wouldn’t want it again .

Lorraine - 27th June 2020

Such a beautiful dish

Louise - 22nd June 2020

Loved this!!

Louise - 22nd June 2020

Loved this!!

Steven - 15th June 2020

My favourite

Steven - 15th June 2020

My favourite

Nicola - 8th June 2020

Only adults, kids weren’t fussed but we loved it. Very tasty, we had our eggs runny

Nicola - 8th June 2020

Only adults, kids weren’t fussed but we loved it. Very tasty, we had our eggs runny

Ann - 7th June 2020

Will definitely have again

Ann - 7th June 2020

Will definitely have again

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