11. April 2026

Easy Smoked Basa Kedgeree

A truly timeless British-Indian breakfast staple that has delighted taste buds for generations, our Kedgeree is a stunning and vibrant bowl of golden, saffron-infused rice, lovingly studded with tender flakes of perfectly poached smoked basa (or Haddock), offering a delicate balance of flavors and textures. Gently spiced to perfection and beautifully finished with creamy boiled eggs alongside a sprinkling of fresh parsley, it's the ultimate comforting one-pot wonder that wraps you in a feeling of warmth and satisfaction, no matter the hour—be it morning, noon, or night.

Ingredients (Serves 2)

• 2 large free-range eggs
• 230g Smoked Haddock fillets 
• 170g basmati rice
• 80g of butter
• 1 medium onion, 1 clove garlic
• 2  tbsps curry powder
• 2 tomatoes, deseeded and chopped
• juice of a lemon, 
• 1 cup chopped coriander
• 1 fresh red chilli, finely chopped
• 250g natural yoghurt and salt to taste
• Coarse Black Pepper

Instructions

• Boil the eggs for 10 minutes, then hold under cold running water. Put the fish in a shallow pan with enough water to cover. Bring to the boil, cover and simmer for about 5 minutes, until cooked through. Remove from pan and leave to cool. Remove the skin from fish, flake into chunks and set aside.
• Cook the rice in salted water for about 10 minutes and drain. Refresh in cold water, drain again, and leave in the fridge until needed. Melt the butter in a pan over a low heat. Add the onion and garlic. Soften for about 5 minutes, then add the curry powder. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.
• Quarter the eggs. Add the fish and rice to a pan and gently heat through. Add the eggs, most of the coriander and the chilli and stir gently. Place in a warm serving dish. Mix the rest of the coriander into the yoghurt and serve with the kedgeree.