Kedgeree is one of those hearty and comforting dishes!  With a mix of smoked fish and rice with curry flavours. It's a tasty dish that you could enjoy any time of day.


Serves 4 – 6



  • 500g Smoked haddock fillet, cut in half
  • 500ml Milk to poach haddock – approx.
  • 2 bay leaves
  • 200g Basmati rice
  • 4 x Whole eggs – Boiled – 8mins
  • 100g peas (optional)
  • 40g Unsalted butter
  • 1 Tbsp. Cooking oil
  • 1 x Onion - finely diced
  • 1 Tbsp. Curry powder
  • Splash of double cream
  • Handful of chopped fresh parsley
  • ½ lemon juiced
  • Freshly ground black pepper


Place the haddock in a large pan.  Pour over the milk, add the bay leaves and bring the milk to a gentle simmer.  Poach the fish for 8–10 minutes, cook until it flakes easily. Drain in a colander set over a bowl, reserving the milk discarding the bay leaves.

Pour the milk into a saucepan and stir in the rice and bring to the boil. Reduce the heat and simmer the rice gently for 10 minutes. Turn off the heat and leave the rice covered for 3 minutes more. By this time it should have absorbed all the fish liquor.

Melt the butter with the oil in a large frying pan and cook the onion over a low heat for 5 minutes until well soft, stirring occasionally. Add the curry powder and cook for another few minutes, stirring constantly. Place the cooked rice into the pan and stir into the onions. Add the peas, cream, parsley and a few twists of ground black pepper.

Flake the fish into chunky pieces and add these to the pan. Gently stir in the lemon juice and cook for 1–2 minutes. Peel and cut the eggs into quarters and place them on top of the rice.


Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See or phone 0141 378 0385 to book.

Twitter @Chefgtownsend

Instagram- @chef.g.townsend