Kedgeree

  • 10MINS
  • 30MINS
  • 411KCAL
Easy Peasy Kedgeree pinchofnom.com
4

NutritionPer Serving

  • Calories411
  • Carbs66g
  • Protein35g
  • Fat5g
  • Saturates2g
  • Sugars3g

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 to know in the blurb!

This slimming friendly Kedgeree is a delicious smoked haddock recipe and is great if you’re counting calories or following a plan like Weight Watchers.

Kedgeree dates back to the Victorian times and was originally a typical breakfast dish. Nowadays, it’s perfect for lunch or an evening meal, but why not go the traditional route and try it for breakfast or brunch?

This Kedgeree dish is packed full of flavour and really is a meal in itself, but it’s also great served with a leafy, green side salad.

It’s fantastically quick and easy to make and is perfect if you’re a seafood lover!

What diets is this Kedgeree recipe suitable for?

This Kedgeree recipe is suitable for dairy free diets.

It can be made gluten free as long as you swap out the following ingredients for gluten free versions;

  • Stock cube

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Kedgeree recipe?

  • You need to count 11 Points per portion of this Kedgeree recipe if you’re on WW Green.
  • You need to count 8 Points per portion of this Kedgeree recipe if you’re on WW Blue.
  • You need to count 8 Points per portion of this Kedgeree recipe if you’re on WW Purple.

Do you need any special ingredients to make Kedgeree?

You don’t need any special ingredients or equipment to make this Kedgeree, but you will need a large frying pan and a saucepan.

How many calories are in this Kedgeree?

There are 411 calories per portion in this Kedgeree, which means it falls into our Weekly Indulgence category.

To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.

This Kedgeree is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 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 adjust calories etc accordingly!).

Step 2

Mist a large frying pan with low calorie cooking spray and sweat an onion until it begins to colour.

Step 3

Add the curry powder and the rice to the frying pan to slick the rice.

Step 4

Place the haddock on a plate and flake. Set aside.

Step 5

Add the residual poaching liquid 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.

Step 6

Stir through the peas and cover for another minute, then add the flaked haddock.

Step 7

Place the boiled eggs and chopped chives on top. Finish with a squeeze of lemon juice.

This Kedgeree dish is perfect at any time of the day, but we think it works really well for brunch alongside the following dishes:

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How do you know when Kedgeree is cooked?

You should cook this Kedgeree for around 30 minutes or until the rice is tender and the liquid has been absorbed.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep Kedgeree in the fridge?

Once you’ve put it out, ideally you should eat it within an hour.

As we all know you can get food poisoning from eating reheated rice, but, it’s not actually the reheating that can cause issues, it is, in fact, the way that the rice has been stored beforehand where the problem begins.

Rice can contain spores that are resistant to heat and can survive the cooking process.
If cooked rice is left standing at room temperature these spores can grow into bacteria. At this point, the bacteria can be destroyed by reheating the rice thoroughly.

You should remember to do the following if you’re going to keep leftover rice:

  • Cool the rice as quickly as possible (ideally within one hour) then put it in the fridge immediately. You can split larger portions up into smaller batches to cool quicker.
  • Reheat and use any leftover rice (stored in the fridge) within one day.
  • When you reheat any rice, always check it is steaming hot all the way through.
  • Don’t reheat cooked rice more than once.

Can I freeze Kedgeree?

Yes you can!

As when keeping rice in the fridge, make sure to do the following if you plan to freeze it:

  • Cool the rice as quickly as possible (ideally within one hour) then freeze it immediately. You can split larger portions up into smaller batches to cool quicker.
  • Freeze as soon as the rice is cold.
  • When you reheat any rice, always check it is steaming hot all the way through.
  • Don’t reheat cooked rice more than once.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat Kedgeree?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.

For more information about reheating rice please take a look at the NHS website.

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Kedgeree

This slimming-friendly Kedgeree is a delicious smoked haddock recipe – great if you’re counting calories or following Weight Watchers.
  • Prep Time
    10 MINS
  • Cook Time
    30 MINS
  • KCals 411
  • Carbs 66G
WW Points
  • 11 Green
  • 8 Blue
  • 8 Purple

Ingredients

  • 250 g Smoked Haddock
  • 200 g Basmati Rice
  • 1 Onion Chopped
  • 1 Chicken/Veg/Fish Stock cube
  • 100 g Peas
  • 3 Boiled Eggs
  • 400 ml Water
  • 1 Bay Leaf
  • 2 tsp Curry Powder
  • 1 wedge Lemon
  • Some Chopped chives for garnish
  • Low calorie cooking spray

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

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Instructions

  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 adjust calories etc accordingly!)
  2. Mist a large frying pan with low calorie cooking spray 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.

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21 comments

See what others have to say

Jenni RyanFriday 10th April 2020

I love this recipes it’s so delicious! I preferred it with milk though only problem is it is sticks really easily. Any suggestions as how to stop this?

Reply

    Sharon FitzpatrickFriday 22nd May 2020

    Hi Jenni, maybe the type of frying pan you’re using is causing the recipe to stick, you could try a non stick coated frying pan. Hope this helps.

    Reply

NickyWednesday 10th April 2019

Really easy and tasty! I used organic brown rice and it took ages to cook with lot of water. Delicious and nutty with fish. Put kid on pan as took ages. Will definitely do again.!

Reply

    CateThursday 11th April 2019

    Aah yes, brown rice can take a while to cook through – really glad you enjoyed it! 🙂

    Reply

Jane STuesday 22nd January 2019

Only recently discovered Pinch of Nom. This is the first recipe I’ve tried out and it was delicious! Forgot to take a photo for Instagram ????????‍♀️ Thank you, such a fab website.

Reply

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