Mary Berry Kedgeree is made with flaky smoked haddock, aromatic basmati rice, and hard-boiled eggs, all brought together with a gentle warmth of curry spices and rich butter. The result is a vibrant, golden breakfast or brunch dish where the smoky fish and savory rice create a comforting, fragrant harmony. It is the ultimate Anglo-Indian classic that transforms a simple morning meal into a luxurious feast.
Mary Berry Kedgeree Ingredients
- 450g (1 lb) Smoked Haddock Fillets: Undyed is preferred for a natural look, but dyed (yellow) is traditional. Keep the skin on for poaching to add flavor to the stock.
- 175g (6 oz) Basmati Rice: Long-grain rice that stays fluffy.
- 2 Large Eggs: Hard-boiled and peeled.
- 50g (2 oz) Butter: Salted butter adds a rich, savory finish.
- 1 Onion: Peeled and finely chopped.
- 1 teaspoon Medium Curry Powder: Mary recommends a mild to medium powder so it doesn’t overpower the delicate fish.
- 3 tablespoons Single Cream: (Optional) Mary often adds a splash for richness, though strictly traditional recipes might omit it.
- 2 tablespoons Fresh Parsley: Chopped.
- Lemon Wedges: For serving.
- Cayenne Pepper: A pinch, for garnish.
- Salt and Black Pepper: To taste.
How To Make Mary Berry Kedgeree
- Poach the fish: Place the smoked haddock in a frying pan or wide saucepan and cover with water. Bring to a boil, then reduce the heat, cover, and simmer gently for about 8–10 minutes, or until the fish flakes easily. Lift the fish out onto a plate, peel off the skin, and flake the flesh into large chunks, removing any bones. Important: Reserve the poaching liquid (stock).
- Cook the rice: Measure the poaching liquid. You need about 450ml (make up with water if necessary). Pour this liquid into a saucepan and bring to a boil. Add the rice, stir once, cover with a tight-fitting lid, and simmer on the lowest heat for 12–15 minutes until the liquid is absorbed and the rice is tender.
- Sauté the aromatics: While the rice cooks, boil the eggs for 8 minutes, cool, peel, and chop roughly. Melt the butter in a large deep frying pan or wok. Add the chopped onion and cook gently for 5–7 minutes until soft but not browned. Stir in the curry powder and cook for another minute to release the spices.
- Assemble the kedgeree: Add the cooked rice to the onion mixture in the pan. Stir gently to coat the grains in the spicy butter. Add the flaked fish, chopped hard-boiled eggs, cream (if using), chopped parsley, and plenty of seasoning.
- Finish the dish: Toss everything together gently over low heat until piping hot. Be careful not to break up the fish too much. Serve immediately with a dusting of cayenne pepper and lemon wedges on the side.
Recipe Tips
- The Stock Trick: Using the water the haddock was cooked in to boil the rice is Mary’s secret for deep flavor. It infuses every grain with a subtle smokiness that plain water cannot achieve.
- Egg Texture: Boil the eggs until the yolks are just set but still bright yellow (about 8 minutes). If you over-boil them to the point of grey rings, they can taste chalky in the dish.
- Gentle Folding: Use a fork or a silicone spatula to mix the final dish. You want to keep the fish in distinct, succulent flakes rather than mashing it into a paste with the rice.
- Butter Quality: Since this is a simple dish, the flavor of the butter shines through. Use a good quality block butter rather than margarine for that glossy finish.
What To Serve With Kedgeree?
Kedgeree is a substantial dish that stands alone as a brunch centerpiece. However, it pairs beautifully with buttered brown toast or naan bread to add a textural crunch. A side of mango chutney or lime pickle offers a sweet and tangy contrast to the savory curry spices. For a lighter touch, a simple tomato and onion salad cuts through the richness of the smoked fish.
How To Store Leftovers Kedgeree?
- Refrigerate: Allow the dish to cool completely. Store in an airtight container in the refrigerator for up to 2 days.
- Reheat: Reheat thoroughly in the microwave or in a pan with a splash of water or butter to loosen the rice. Ensure the rice is piping hot before serving (rice safety is important!).
- Freeze: It is not recommended to freeze this dish once assembled, as the hard-boiled eggs become rubbery and the rice texture can suffer.
Kedgeree Nutrition Facts
- Calories: ~450 kcal
- Fat: 18g
- Carbohydrates: 45g
- Protein: 28g
- Nutrition information is estimated per serving based on 4 servings.
FAQs
Yes, hot-smoked salmon or fresh poached salmon works brilliantly if you find haddock too strong. Salmon adds a lovely pink color to the yellow rice.
With only 1 teaspoon of curry powder, it is very mild and aromatic rather than hot. If you prefer heat, add a chopped fresh chili with the onions or increase the cayenne pepper.
Absolutely. Kedgeree is a classic way to use up cold cooked rice. Simply skip step 2 and add your cold rice directly to the buttery onions, stirring until heated through before adding the fish.
Try More Recipes:
- Mary Berry Sausage and Red Pepper Casserole Recipe
- Mary Berry One-Pot Sausage Casserole Recipe
- Mary Berry Macaroni and Cheese Recipe
Mary Berry Kedgeree Recipe
Description
A classic Anglo-Indian brunch dish featuring smoked haddock, spiced rice, and hard-boiled eggs.
Ingredients
Instructions
- Poach the fish: Simmer haddock in water for 10 mins; reserve liquid.
- Cook the rice: Boil rice in the reserved fish stock for 12-15 mins.
- Sauté the aromatics: Fry onion in butter; add curry powder.
- Assemble the kedgeree: Stir in rice, flaked fish, eggs, cream, and herbs.
- Finish the dish: Heat through gently and garnish with lemon.
Notes
- Use the fish poaching liquid to cook the rice for maximum flavor.
- Undyed smoked haddock creates a more natural look, but dyed is traditional.
- Add cream at the end for a luxurious, moist finish.
