Grimsby smoked haddock kedgeree from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 133) by Meera Sodha

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute butter for ghee.

  • lholtzman on March 05, 2026

    I’ve been intrigued by this recipe for a while and finally got around to making it. I’m in the US, so finding smoked haddock fillets was very difficult. I decided to use tinned smoked kippers. I thought they were delicious in this recipe and would say you could use other smoked fishes as a substitute. If you use tinned fish, skip the step that has you poach the fish. Just warm the broth and add it to the rice when called for. Flake the fish from the can and add it at the end as instructed. Also, I halved the recipe and am glad I did. This makes a large amount.

  • Pamsy on May 25, 2022

    This was rather disappointing but I will make again using white basmati rather than brown. The spicing was good but the dish was wet and I think that's due to the brown rice. A very different recipe to my standard kedgeree and more reminiscent of a pilaf (but nowhere near as good as Simon Hopkinson's Smoked Haddock Pilaf with Ginger and Coriander). This is a kedgeree for brunch or dinner, not for breakfast (use Harrods).

  • Rutabaga on August 27, 2019

    I enjoyed this dish for breakfast, although mine did turn out a little dry. I used smoked trout, which I "poached" in chicken stock. Perhaps I just needed a touch more stock, or maybe I should have lined the pan with a tea towel under the lid to create a better seal. The flavor was very mild, but the jammy eggs and cilantro really add interest, and a generous squeeze of lemon juice is a must.

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