Syn Free Kedgeree | Slimming World

So what can you do with Smoked Haddock? Syn free Kedgeree of course! Let’s put that saying “if it swims it slims” to the test!


For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

We went shopping in Morrisons tonight and picked up a load of yellow label bargains! As part of our mega haul we picked up some Smoked Haddock for just £1.99 for 4 fillets. Such a bargain!seabass-ginger-chilli-spring-onion-garlic-1

You can enjoy this Syn Free Kedgeree at anytime of the day, and we do mean anytime.


Originally Kedgeree was a typical breakfast dish dating back to Victorian times.

However, nowadays its a perfect lunch or evening meal. Or you could go the traditional route and try it for breakfast or brunch.


Some of you love this Syn Free Kedgeree recipe!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on Instagram, Facebook, & Twitter!

Whenever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free! The Sunflower or Olive Oil flavours are ideal for this Syn Free Kedgeree recipe.

Frylight Find Out More

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Syn Free Kedgeree | Slimming World

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Syn Free Kedgeree | Slimming World

Votes: 17
Rating: 3.76
Rate this recipe!


Prep Time

Cooking Time

people 10 minutes 30 minutes


Weight Watchers

Slimming World 

282kcal 8

Smart Points (Flex/Freestyle)



Per people Per people Per people
Gluten Free icon Dairy Free icon
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  1. In a pan poach the smoked haddock in 400ml of water with a bay leaf (you could use milk if you like, but don't forget to syn it accordingly!)
  2. Mist a large frying pan with Frylight and sweat an onion until it begins to colour
  3. Add the curry powder and the rice to the frying pan to slick the rice
  4. Place the haddock on a plate and flake. Set aside.
  5. Add the residual poaching liquor to the frying pan together with a stock cube. Cook it on a high heat for 5 minutes, then turn off, cover & leave for 10 minutes
  6. Stir through the peas and cover for another minute, then add the flaked haddock
  7. Place the boiled eggs & chopped chives on top. Finish with a squeeze of lemon juice.

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!


We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

If making this recipe Gluten Free please make sure to check the ingredients that you’re using

Especially things such as; 

- Stock cubes
- Soy sauce - substitute with Tamari.
- Worcestershire sauce - substitute with Henderson’s Relish.
- Etc.


Syn values given are correct at time of writing but may not always be accurate.

This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World. 

We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.

Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will be responsible for any loss or damage resulting for your reliance on nutritional information.

We kindly ask that you share this recipe via the share buttons and not via screenshots. 

As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times. 

If you use or re-create our recipes we kindly ask:

  • That you credit us by not only screenshot but linking to our original recipe post
  • You don't reproduce the recipe in full
  1. How long would it last in the fridge please?
    Do you think you could freeze this , then defrost and heat or eat at a later date?

  2. This was delicious – will definitely make again. However I had to add more liquid and put it back on the heat to cook the rice fully, when I left it covered for 10 mins it didn’t fully cook. Any ideas as to why? Should there be liquid left after the 5 mins on full heat?

    Either way it was a triumph! 🙂

    1. Hi Catherine
      The absorbency of rice can vary depending on the type used. Once you’ve simmered If your pan has a lid, leave it covered until the rice is done to your liking. 🙂

  3. 1st time I’ve made it today and looks and tastes lovely, rice needs a little longer and a little extra water

    1. Hi Nicki
      Once you’ve done the fast simmer for 5 mins or so, pop the lid on and switch off heat. Leave to stand until rice is to your liking, then complete the final steps.

  4. My husband is not a fish lover….tinned tuna and cod is his limit. After watching Mary Berry make her kedgeree he decided It might not be too bad so would try it. After looking at her recipe, using double cream, I decided search for healthier. Have just followed your recipe but put a Berry twist on it by making a creamy sauce with lemon juice and fat free quark. He loved it and I now have another fish recipe that suits both of us…thank you x

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Slimming World Recipes
A blog started by 2 chefs on their Slimming World journey, evolving into an epic adventure shared by many!