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Smoked cod kedgeree


  • Put the smoked cod in a heavy-bottomed deep pan with ¼ sliced onion, the bay leaves and parsley. Just cover with milk and bring to the boil. Then put the lid on, remove from the heat and set aside for 10 mins, turning the fish once. When ready, remove the fish and strain and retain the liquid. 
  • Heat a little oil in a heavy-bottomed pot and gently sauté the garlic with 1 chopped onion, the celery and carrot until tender, stirring now and again. 
  • Add the turmeric and curry powder. Stir well and briefly cook to toast the spices. 
  • Then add the rice and toss until well coated, before adding 600 ml poaching liquid. (If there is not enough liquid, add stock.) Stir well, turn the heat right down, tightly cover and gently simmer for about 12-15 mins until the rice is tender, adding more liquid if needed. 
  • Remove the skin and bones from the fish, flake and add to the pot, together with 3 heaped tbsp chopped coriander. Gently fold in, cover and briefly cook to heat. 
  • Mound the rice mixture in individual bowls, arrange the eggs on top, spoon a dollop of chutney on the side and serve with a coriander sprig garnish.


  • 500 gm smoked cod
  • 1¼ large onions
  • 2 bay leaves
  • 1-2 fresh parsley sprigs
  • up to 1 litre milk
  • a few whole black peppercorns
  • olive oil
  • 2 large garlic cloves, crushed
  • 1 celery stalk, diced
  • 1 medium carrot, diced
  • 1 tspn turmeric
  • 2 heaped tspn curry powder
  • 200 gm basmati rice
  • fish or vegetable stock, if needed
  • 1 bunch fresh coriander
  • 4 hard boiled eggs, peeled & halved
  • Indian mango chutney

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm