Fish Kedgeree
- 37 mintotal time
- $2.55£1.82a serving
- 555526calories
- 3534 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Mildly curried rice with peas, large flakes of poached white fish, boiled egg quarters, parsley and lemon.
Ingredients
Serves 4.
- 1 lb frozen white fish fillets (cod, pollock or tilapia), thawed overnight in the fridge
- 1½ cups long-grain white rice
- 1 yellow onion, finely chopped
- 4 large eggs
- 1 cup frozen peas
- 1 lemon
- ½ bunch parsley
- 1 tbsp curry powder (mild)
- ½ tsp ground turmeric
- 1 bay leave
- 2 tbsp vegetable oil
- salt, to taste
- black pepper, to taste
Contains: egg, fish. Check the label: wheat (gluten), mustard. Always read the labels if you cook for someone with an allergy.
Method
- Heat the vegetable oil in a large saucepan with a lid on medium heat and cook the yellow onion for 5 minutes, until soft. Stir in the curry powder and turmeric for 30 seconds, then add the rice and stir to coat.
- Pour in 2½ cups (600 ml) of water and add a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Meanwhile, lower the eggs into a small pan of boiling water and boil for 9 minutes, until firm, adding the peas for the last 2 minutes. Lift the eggs into cold water, drain the peas, then peel and quarter the eggs.
- Put the fish and bay leaves in a frying pan, just cover with cold water and bring to a gentle simmer. Wash your hands after handling the raw fish. Poach for 5–7 minutes, until the fish is opaque and flakes easily (145°F). Lift out and break into large flakes.
- Fork the peas, the juice of half the lemon and most of the parsley, chopped, through the rice, then gently fold in the fish. Top with the eggs and the rest of the parsley, taste for salt, season with black pepper and serve with the remaining lemon in wedges.
Leftovers: Best eaten straight away. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Ingredients
Serves 4.
- 450 g frozen white fish fillets (cod, pollock or basa), thawed overnight in the fridge
- 300 g long-grain rice
- 1 onion, finely chopped
- 4 eggs
- 150 g frozen peas
- 1 lemon
- ½ bunch parsley
- 1 tbsp mild curry powder
- ½ tsp ground turmeric
- 1 bay leave
- 2 tbsp vegetable oil
- salt, to taste
- black pepper, to taste
Contains: egg, fish. Check the label: gluten, mustard. Always read the labels if you cook for someone with an allergy.
Method
- Heat the vegetable oil in a large saucepan with a lid on medium heat and cook the onion for 5 minutes, until soft. Stir in the mild curry powder and turmeric for 30 seconds, then add the rice and stir to coat.
- Pour in 600 ml of water and add a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Meanwhile, lower the eggs into a small pan of boiling water and boil for 9 minutes, until firm, adding the peas for the last 2 minutes. Lift the eggs into cold water, drain the peas, then peel and quarter the eggs.
- Put the fish and bay leaves in a frying pan, just cover with cold water and bring to a gentle simmer. Wash your hands after handling the raw fish. Poach for 5–7 minutes, until the fish is opaque and flakes easily (63°C). Lift out and break into large flakes.
- Fork the peas, the juice of half the lemon and most of the parsley, chopped, through the rice, then gently fold in the fish. Top with the eggs and the rest of the parsley, taste for salt, season with black pepper and serve with the remaining lemon in wedges.
Leftovers: Best eaten straight away. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Nutrition per serving
| Calories | 555 |
|---|---|
| Protein | 35 g |
| Carbohydrate | 72 g |
| Fat | 13 g |
| Fiber | 5 g |
| Sodium | 183 mg |
| Calories | 526 |
|---|---|
| Protein | 34 g |
| Carbohydrate | 72 g |
| Fat | 13 g |
| Fibre | 5 g |
| Sodium | 193 mg |
Worked out from the ingredients, 344 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.55 a serving in the US (range $1.95–$3.38) and £1.82 in the UK (range £1.39–£2.41). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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