Photo of Smoked haddock kedgeree by WW

Smoked haddock kedgeree

Points® value
Total Time
45 min
10 min
35 min
This delicious British-Indian culinary mash-up of spiced golden rice, flaky haddock and soft-boiled eggs makes an ideal dish for brunch


Smoked haddock, raw

280 g

Semi Skimmed Milk

100 ml

Calorie controlled cooking spray

4 spray(s)


1 large, finely sliced


2 clove(s), crushed

Root Ginger

1 inch slice(s), peeled and grated

Curry Powder

1 tablespoon(s), medium


½ teaspoon(s)

Ground coriander

½ teaspoon(s), level

Brown Rice, dry

200 g

Vegetable stock cube

1 cube(s), 400ml stock

Egg, whole, raw

4 medium, raw

Peas, fresh or frozen

150 g, frozen garden peas


  1. Put the haddock, skin side down, in a large nonstick frying pan and pour over the milk, along with 100ml water. Bring to the boil, then reduce the heat and simmer for 5 minutes. Remove from the heat, flip the fish over and set the pan aside.
  2. Lightly mist a medium pan with cooking spray and place over a medium heat. Add the onion and cook for 5-7 minutes, then add the garlic, ginger, curry powder, turmeric and coriander. Cook for a further 3 minutes, then add the rice and stock. Bring to the boil, then cover the pan, reduce the heat to low and gently simmer for 20 minutes.
  3. Meanwhile, bring a small pan of water to the boil and add the eggs. Simmer for 7 minutes, then drain and leave to cool in cold water. Peel the eggs and cut into quarters.
  4. After the rice has simmered for 20 minutes, remove the lid and add the peas, along with the milk from the poached haddock. Cover again and simmer for a final 5 minutes. Season to taste.
  5. Divide the kedgeree between 4 shallow bowls. Roughly flake the smoked haddock, discarding the skin. Top each bowl with the fish and eggs, then season with freshly ground black pepper to serve.