Mary Berry Kedgeree Recipe

This flaky, aromatic Mary Berry Kedgeree is made with smoked haddock, fluffy basmati rice, and a gentle kick of mild curry powder, ready in just 40 minutes. The best part is folding the rich cream, butter, and delicate fish into the spiced rice just before serving, creating a luxurious texture that isn’t heavy. I love making this for a lazy Sunday brunch because it feels special but comes together easily with separate, manageable steps.

Why This Classic Works

I used to find kedgeree intimidating because timing the rice and fish together in one pot often led to a mushy disaster. Mary Berry’s version solves this by cooking the elements separately—poaching the haddock and boiling the rice before bringing them together—which guarantees every grain remains fluffy and distinct.

The addition of single cream and a good knob of butter at the end is a game changer. It binds the spices and dry ingredients into a cohesive, velvety dish without the need for a heavy sauce. It’s a foolproof method that results in a restaurant-quality brunch every single time.

Mary Berry Kedgeree Ingredients

• 350g (12oz) smoked haddock fillets: Undyed is best for a natural colour and flavour. Pin-boned and skin on (you will remove the skin after poaching).
• 250g (9oz) basmati rice: Rinse it well to remove excess starch.
• 3 large eggs: Free-range, hard-boiled but with a slightly soft centre.
• 40g (1.5oz) butter: For sautéing and finishing.
• 1 tbsp sunflower oil: For frying the onions.
• 1 large onion: Finely chopped.
• 1 tbsp mild curry powder: You can use medium if you prefer more heat.
• ½ tsp ground turmeric: Gives the dish its signature golden yellow colour.
• 100ml (3.5 fl oz) single cream: Adds a subtle richness.
• 2 tbsp fresh parsley or coriander: Finely chopped.
• 1 lemon: Juice of half, plus wedges for serving.
• Salt and black pepper: To season.

How To Make Mary Berry Kedgeree

1. Poach the Haddock: Place the haddock fillets, skin-side down, in a wide frying pan. Pour over enough water to just cover the fish. Bring to a gentle simmer, cover with a lid, and cook for 5-8 minutes until the fish is opaque and flakes easily. Remove from the pan, discard the skin, and flake the flesh into large chunks. Set aside.
2. Cook the Rice: While the fish is cooking, rinse the rice in a sieve under cold water until the water runs clear. Cook in a pan of boiling salted water for 10-12 minutes (or according to packet instructions) until tender. Drain well and set aside.
3. Boil the Eggs: Place the eggs in a small pan of cold water. Bring to the boil and simmer for 7-8 minutes. You want the whites set but the yolks still slightly jammy. Drain, cool under cold water, peel, and cut into quarters.
4. Sauté the Aromatics: In a large, deep frying pan or wok, heat the oil and half the butter. Add the chopped onion and fry gently for 5-8 minutes until soft and golden, but not browned. Stir in the curry powder and turmeric and cook for another minute to release the fragrance.
5. Assemble the Dish: Add the cooked rice to the onion mixture and stir well to coat the grains in the spices. Add the remaining butter, cream, chopped herbs, and lemon juice. Gently fold in the flaked haddock and egg quarters, being careful not to break up the fish too much. Heat through gently for 2-3 minutes until piping hot.

Recipe Tips

• Keep the fish chunky: When flaking the haddock, leave the pieces quite large. They will naturally break down a bit when you stir them into the rice, so starting with bigger chunks ensures you still get nice bites of fish.
• Don’t skip the rinse: Rinsing the basmati rice is crucial. It removes the surface starch that causes clumping, ensuring your kedgeree has that lovely light, fluffy texture rather than becoming sticky.
• Poaching liquid options: While water works perfectly, poaching the haddock in milk adds an extra layer of sweetness and creaminess to the fish. You can also add a bay leaf to the poaching liquid for more depth.
• Make ahead: You can boil the eggs and poach the fish the day before. Keep them in the fridge, then just make the rice and assemble everything fresh when you are ready to eat.

What To Serve With Kedgeree

Since this dish is rich with eggs, fish, and rice, it doesn’t need heavy sides. A crisp green salad with a sharp vinaigrette helps cut through the creaminess and refreshes the palate. For a traditional breakfast spread, serve with extra lemon wedges and perhaps some warm crusty bread or toast to scoop up the last grains of rice.

How To Store

Kedgeree is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or on the stovetop with a splash of water to stop the rice from drying out. Freezing is not recommended as the hard-boiled eggs will become rubbery and the rice texture may suffer.

FAQs

• Can I use smoked salmon instead of haddock?
  Yes, Mary Berry’s original recipe sometimes uses a mix of both. You can stir in hot smoked salmon flakes at the end, or even use regular cooked salmon if you prefer a milder flavour.
• Is kedgeree spicy?
  Not usually. This recipe uses mild curry powder which provides fragrance and colour rather than heat. If you like it spicy, add a pinch of cayenne pepper or chopped fresh chillies.
• Can I use brown rice?
  You can, but it will have a nuttier flavour and chewier texture. Keep in mind brown rice takes much longer to cook (about 25-30 minutes), so adjust your prep time accordingly.
• Do I have to use cream?
  The cream adds a luxurious finish that is typical of Mary Berry’s style, but you can omit it for a lighter version or use a splash of milk instead.

Nutrition

• Calories: 485 kcal
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 215mg
• Sodium: 680mg
• Total Carbohydrate: 52g
• Protein: 24g