Kedgeree with turmeric and coriander


Total time: 0:30
Level: Easy
Serves: 2 people


  • 3 tbsp. olive oil
  • 6 spring onions, finely chopped
  • Half tsp. ground tumeric
  • 1 cm length fresh ginger, grated
  • 175 g. basmati rice or wild rice
  • 4 eggs
  • 200 g. smoked, un-dyed haddock
  • fresh coriander leaves, chopped
  • Salt and pepper


  1. Heat 2 tablespoons of oil in a large frying pan and add the spring onion tops.
  2. Add the ginger and turmeric followed by the rice. Stir well and add twice the volume of water to rice and a good pinch of salt.
  3. Bring to the boil, reduce to a simmer and cover with a lid.
  4. Cook for 20 minutes without disturbing the rice. Then for the last 5 minutes of cooking time place the smoked haddock on top of the rice and replace the lid. Cook gently for 5 minutes.
  5. Meanwhile, place eggs in cold water and bring to the boil. Reduce heat slightly and boil the eggs for 6 minutes.
  6. Allow the eggs to cool, peel and cut into quarters.
  7. Scatter the chopped coriander over the kedgeree and add the eggs before serving.