Kedgeree made with leftover rice

  • Ali

I love Kedgeree and using up left over rice from yesterday’s curry is a great way to make a simple and quick supper. I only ever reheat rice I’ve cooked myself, so I know how fresh it is, and always ensure it’s piping hot before serving.

Serves 2


250g cooked wholemeal basmati rice (the grains should be separated and not stuck together to ensure they mix well)

1 tbsp medium curry powder

1 onion, finely diced

2 tsp nigella seeds

1 tbsp chopped parsley

250g undyed smoked haddock

40g coconut oil

2 large eggs


Place the fish in a large pan and cover with water, bring to the boil, then simmer until the fish is cooked (about 8 minutes) it should be flaky and opaque

Boil the eggs in their shells by placing them into a pan of cold water, bring to the boil, then simmer for 4 minutes

Meanwhile, melt the coconut oil in a medium sized pan and add the onions

Cook over a medium heat until the onions soften (about 5 minutes)

Remove the eggs from the heat and plunge into ice cold water and set aside – you may want to refresh the water a couple of time to keep it chilled

Add the curry powder and nigella seeds to the softened onions, stir in

Add the leftover rice and coat well with the spices – makes sure the rice is well warmed through

Lift the fish from the water and separate the skin from the flesh

Flake the fish and add to the rice mixture, stir in thoroughly

Add the chopped parsley, stir in and cover to keep warm

Remove the eggs from the cold water, peel off the shells and cut the eggs in half – they should be nicely soft-boiled. If you prefer hard boiled eggs, double the cooking time to 8 minutes

Serve the kedgeree into warmed bowls and place the eggs on top



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