A great dish. Full of goodness, very tasty and simple to throw together.
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course


  • 4 free-range eggs
  • 4 undyed smoked haddock fillets
  • milk to poach fish
  • 2 bay leaves
  • 180 g long grain or basmati rice
  • 1 tbsn butter ghee
  • fresh ginger about a thumb size, grated
  • 1 medium onion chopped finely
  • 1 clove garlic chopped
  • 2 heaped tbsns curry powder
  • 1 tbsn mustard seeds
  • 2 tomatoes deseeded and chopped
  • juice of 2 lemons
  • large bunch coriander leaves
  • 1 red chilli finely chopped
  • 250 g natural yoghurt (optional)



  • Put eggs on to boil. 10 minutes for hard boiled. Then set aside.
  • Gently poach the fish in some milk with the bay leaves. Then set aside.
  • Boil rice on in a pan – be careful not to overcook.

Main dish

  • Melt ghee in a sauté pan. Add ginger, garlic and onions. Cook until they soften being careful not to burn the garlic.
  • Add the ingredients to create a one-pan dish.
  • Add the rice and continue to gently heat…
  • Add the fish and stir the mixture.
    Whether you like the fish in chunks or broken up – stir accordingly.


I like to keep some parsley back to garnish the finished dish.
This really is a most versatile dish and can be made the way you want it to be.
If you like, spoon some yoghurt over your portion and enjoy!
Keyword breakfast, curry, fish, kedgeree, main course