• 200g dry weight cooked. Basmati Rice
  • 1 Tbsp Curry paste/powder
  • 1 large finely sliced Shallot
  • 2 handfuls. Peas
  • 1 Tbsp Oil
  • Coriander Chutney

  • 1 bunch Coriander
  • 1 Chilli
  • 100ml Yoghurt
  • 2 Tsp. Palm Sugar
  • Juice of 1/2 Lemon
  • 2Tbsp Desiccated Coconut
  • Fish

  • 400g, skin removed, scaled and dried Any smoked, haddock or salmon
  • 2Tbsp Oil
  • Eggs

  • 2 Best Quality eggs


  1. Make the chutney by blitzing the coriander with the yoghurt and chilli. Taste and season with sugar, salt and lemon juice. Add the coconut.
  2. Put a pan of simmering water on and crack eggs into ramekins.
  3. Cook shallot in oil with curry paste, cook for 5 mins. Add rice, stir to cook each grain and heat through. Add peas at the end.
  4. Poach the eggs for 4 mins each.
  5. Lightly flour the dried fish skin, and together with the fillets cook in a pan over a medium heat. Once fish is cooked half way up, 5 mins, turn over. Turn pan heat off. Remove skin and drain on kitchen paper.
To serve, make a swoosh of chutney. Place the rice on the chutney through a cooks ring. Add the fish, then the egg and adorn the top with the crisp skin. Simple.


  1. Looks amazing. We’re definitely going to give this a try!

  2. I adore kedgeree and what a lovely way to present it. Look forward to more- wish I lived nearer just in case you need a second opinion!

    • Dave Crichton

      It’s a shame we can’t exchange our foods through the post. I’d love a bit of your checkerboard cake, very impressive.

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