Smoked Haddock Kedgeree

Name: Smoked Haddock Kedgeree
Prep time: 14 min
Cook time: 25 min
Total time: 39 min
Yield: 4 servings
Cuisine: India
Ingredients: 50g Butter; 1 chopped Onion; 3 Pods Cardamom; 1/4 tsp Turmeric; 1 small Cinnamon Stick; Sprigs of fresh Bay Leaf; 450g Basmati Rice; 1 Litre Chicken Stock; 750g Smoked Haddock; 3 Eggs; 3 tblsp chopped Parsley; 1 chopped Lemon

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Breakfast recipe with India flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 65 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 39 min total

50g Butter
1 chopped Onion
3 Pods Cardamom
1/4 tsp Turmeric
1 small Cinnamon Stick
Sprigs of fresh Bay Leaf
450g Basmati Rice
1 Litre Chicken Stock
750g Smoked Haddock
3 Eggs
3 tblsp chopped Parsley
1 chopped Lemon

Step-by-step instructions

Melt 50g butter in a large saucepan (about 20cm across), add 1 finely chopped medium onion and cook gently over a medium heat for 5 minutes, until softened but not browned.
Stir in 3 split cardamom pods, ¼ tsp turmeric, 1 small cinnamon stick and 2 bay leaves, then cook for 1 minute.
Tip in 450g basmati rice and stir until it is all well coated in the spicy butter.
Pour in 1 litre chicken or fish stock, add ½ teaspoon salt and bring to the boil, stir once to release any rice from the bottom of the pan. Cover with a close-fitting lid, reduce the heat to low and leave to cook very gently for 12 minutes.
Meanwhile, bring some water to the boil in a large shallow pan. Add 750g un-dyed smoked haddock fillet and simmer for 4 minutes, until the fish is just cooked. Lift it out onto a plate and leave until cool enough to handle.
Hard-boil 3 eggs for 8 minutes.
Flake the fish, discarding any skin and bones. Drain the eggs, cool slightly, then peel and chop. .
Uncover the rice and remove the bay leaves, cinnamon stick and cardamom pods if you wish to. Gently fork in the fish and the chopped eggs, cover again and return to the heat for 2-3 minutes, or until the fish has heated through.
Gently stir in almost all the 3 tbsp chopped fresh parsley, and season with a little salt and black pepper to taste. Serve scattered with the remaining parsley and garnished with 1 lemon, cut into wedges.

Why this works on a weeknight

Smoked Haddock Kedgeree lands at about 39 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Skillet & One-Pan collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Smoked Haddock Kedgeree actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥘 Skillet & One-Pan Breakfast India Brunch Fish Fusion