Healthy Kedgeree
Recipe type: Breakfasts
There is no smoked fish in this recipe however the turmeric turns it an authentic yellow. This dish is abundant in rich flavours from the herbs complimenting the wild rice and the protein and omega 3 fatty acids of the fish and eggs. A truly tasty dish and great for the digestion too.
Serves 4
  • 3 tbsp. olive oil
  • ¼ tsp. Himalayan salt
  • 1¼ tsp. ground turmeric
  • 350g haddock, filleted and skinned
  • 3 eggs
  • ½ tsp. coconut oil
  • 1 garlic clove, crushed
  • 1 medium red onion, finely chopped
  • 110g mixed wild rice or brown rice
  • 2 tsp. garam masala
  • ½ tsp. chilli powder (add more to taste if you like a kick)
  • 500ml homemade vegetable or fish stock
  • 1 tbsp. fresh parsley, chopped
  • 1 tbsp. fresh coriander, chopped
  • Squeeze of lemon juice
  1. Mix the olive oil, salt and 1 tsp. turmeric together.
  2. Pour over the fish and leave to marinate in the fridge for at least half an hour.
  3. Bring a pan of water to the boil and hard boil the eggs for about 10 minutes.
  4. Remove and place directly into cold water.
  5. Heat the coconut oil in a large heavy bottomed saucepan and add the garlic and onion with 4- tbsp. water and steam fry until translucent.
  6. Add the rice, garam masala, chilli and remaining ¼ tsp. turmeric and briefly stir to coat the rice in the spices.
  7. Add the stock and leave to simmer for 20–30 minutes or until the rice is cooked, stirring from time to time.
  8. Add extra stock if needed.
  9. Ten minutes before the end of cooking time, gently stir in chunks of the marinated haddock fillet and leave to simmer until the rice fully is cooked.
  10. Peel the eggs and chop. Stir into the rice mixture along with the parsley, coriander and a squeeze of lemon juice.
  11. Serve immediately.
Recipe by EPJHealth at