Kedgeree with poached egg

Kedgeree with poached egg

Christmas is coming and every family wants to tighten the purse strings to save some money for the awaited celebration. Every family can do this by preparing cheap family dishes which are healthy as well. Do you remember Kedgeree?  It was once a breakfast staple, eaten either first thing in the morning or last thing at night after too many hours of dancing and drinking. We can consider “Kedgeree with poached egg”, the child-friendly, wholesome dish which will not bust the bank. This curried fish and rice dish is suitable for brunch, breakfast or a main course at dinnertime. Replace traditional boiled eggs with poached.


  • 300g long grain rice
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 390g pack fish pie mix, defrosted if frozen
  • 1 heaped tbsp mild or medium curry powder
  • juice 1 lemon
  • ¼ small pack parsley, chopped
  • 4 eggs

Cooking method

Start the preparation of kedgeree with poached egg according to the traditional style. Thus toss the rice briefly under running water and then put it in a large pan and cover with cold water. Leave for at least half an hour. Drain the rice and discard the soaking water. Put it in a large pan on a medium heat with 585 ml fresh water. Bring to the boil, and give it a good stir. Cover tightly and turn the heat down very low. Cook for 25 minutes then take off the heat – don’t take the lid off! – and place on a wet tea towel. Leave for five minutes then fork through to fluff up.

Meanwhile, heat 1 tbsp of the oil in a non-stick frying pan and cook the onion and garlic for 5 minutes. Toss the fish pieces with the curry powder and remaining oil. Add to the pan. Cook for another 5 mins, stirring carefully and turning the fish.

Afterwards, add the rice to the pan and turn up the heat, then stir well. At this moment you will see that the fish will break up a little. Cook for 1-2 mins, then stir in the lemon and parsley. Turn the heat down as low as it will go, and put on a lid.

Bring a pan of water to the boil, turn down the heat and poach the eggs. Season the kedgeree and divide between plates, topping each with a poached egg.

Recipe source: BBC Good Food

It doesn’t matter if it is a reminder of colonialism or the once king breakfast. It is important the fact that this Anglo-Indian dish is that healthy dish which ca help us save money and meanwhile enjoy our food.

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