Kipper kedgeree

  • 2
  • Difficulty: Easy
  • Time: 30 minutes

This recipe makes a slightly spicy yet delicious breakfast or lunch. The recipe used a fresh kipper, but you can also use tinned or pre-cooked fish. For a variation, this dish can also be made with salmon or haddock instead of a kipper. You can also add in some frozen peas.

Ideal for:

What you will need:

  • 1 large egg, hard-boiled
  • 1 unsmoked, undyed kipper fillet 
  • 125 g basmati rice
  • 1/2 tablespoon light olive oil
  • 1/4 red chilli, or to taste (optional)
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon garam masala
  • 1 tablespoon fresh parsley, chopped
  • To serve
  • Salt and pepper 
  • Soya yoghurt (optional)


1. Hard boil and cool the egg 

  • Cook for 8–10 min, depending on how you like your yolk; drain, cool and peel
  • Cut into quarters

2. Prepare and cook the kipper

  • Cover with boiling water for 5 min
  • Remove from the water and remove the bones 

3. Rinse and cook the rice

  • Rinse and cook the rice according to packet instructions

4. Combine and serve

  • Heat the oil in a frying pan
  • Cook the chilli for 20 seconds; add the rice and spices
  • Remove from the heat, stir in the flaked fish, chopped egg and parsley
  • Season and serve with yoghurt

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