Kedgeree with smoked cod

Kedgeree with smoked cod


3 people made this

Kedgeree, a traditional Anglo-Indian dish of rice and smoked fish, is perfect for a light supper or even for brunch or lunch. It is also tasty served at room temperature as a rice salad. Serve with seeded wholegrain bread or warm naan bread.

Elaine Russell

Serves: 4 

  • 280 g skinless smoked cod fillet
  • 1 bay leaf
  • 1 sprig of fresh thyme
  • 2 teaspoons extra virgin olive oil
  • 1 cup (200 g) basmati rice
  • 1 onion, finely chopped
  • ¼ teaspoon garam masala
  • ¼ teaspoon ground coriander
  • ½ teaspoon curry powder
  • 1½ cups (220 g) shelled fresh peas or frozen peas
  • 4 tomatoes, halved
  • ¼ cup (15 g) finely chopped fresh parsley
  • 2 spring onions, thinly sliced
  • salt and pepper
  • 2 medium hard-boiled eggs, quartered
  • sprigs of fresh parsley to garnish

Preparation:15min  ›  Cook:40min  ›  Extra time:5min  ›  Ready in:1hour 

  1. Put the cod in a saucepan, cutting into pieces to fit, if necessary. Cover with boiling water and add the bay leaf and thyme. Cook the fish, covered, over a low heat for 8–10 minutes or until it flakes easily (the water should just simmer).
  2. Remove the fish using a spatula and set aside. Reserve the cooking liquid.
  3. Heat the oil in a large saucepan over a medium heat. Add the rice and stir to coat thoroughly, then cook, stirring frequently, for 2 minutes. Add the onion, garam masala, coriander and curry powder and continue cooking for 2–3 minutes, stirring, until the onion starts to soften.
  4. Add 400 ml of the reserved cooking liquid together with the bay leaf and thyme. Reduce the heat to medium-low, cover and simmer for 12 minutes. Add the peas, cover again and continue cooking for about 10 minutes or until the rice is tender.
  5. Meanwhile, preheat the grill to high. Place the tomatoes, cut side up, on the grill tray and grill for 2–3 minutes or until lightly coloured and heated through.
  6. Flake the fish and gently fold it into the rice with the parsley and spring onions and transfer to a warm serving dish. Season with salt and pepper to taste, add the egg quarters, garnish with parsley sprigs and serve with the grilled tomatoes.

Some more ideas…

• For a fruity flavour, stir ⅓ cup (55 g) raisins or sultanas into the rice with the fish.
• Add 100 g sautéed sliced mushrooms with the flaked fish.
• Omit the grilled tomatoes and serve the kedgeree with a salad made from chopped cucumber and halved cherry tomatoes.

• Use 150 g smoked cod and add 170 g cooked mussels or oysters. If using freshly cooked mussels (about 500 g in the shell), use the mussel cooking juices as part of the liquid to cook the rice. Canned and drained mussels or oysters can also be added.

Health points

• Peas, like other legumes such as lentils, soya beans and chickpeas, are a good source of protein. Peas are also rich in fibre, some of which is in the soluble form which can help to regulate blood sugar and cholesterol levels in our bodies.
• Eggs provide high-quality protein as well as zinc, vitamins A, D and E, plus B vitamins. Although eggs contain cholesterol, the health risks of eating eggs have often been exaggerated. Normally, dietary cholesterol has little effect on blood cholesterol levels. Rather, it is the intake of saturated fat that affects blood cholesterol.

Each serving provides

GI estimate medium.

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Reviews (1)


I made this on the weekend. It was really good! I love spicy food and have always wanted to combine my two fav dishes together. Seafood and curry. Works well. Always use fresh herbs and spices where you can. Really satisfying - 28 Jul 2009

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