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Kedgeree – slimming style

Kedgeree slimming style 

Good old kedgeree slimming style – it’ll become a winner – promise!

Have you ever tried it? They say it’s a breakfast/brunch dish – but trust me you can eat it anytime you like, it’s good. 

It also happens to be very good for your slimming programme – in fact if you are following the Slimming World Programme – it’s syn free! 

So what exactly is Kedgeree? 

The dish is considered a traditional British food however to apparently originates from India.

It’s basically curried rice, eggs, and smoked fish, it is easy to see the Indian influence running through it.

And another thing Kedgeree began its life as khichari, a dish of rice and lentils in India.

However mine has no lentils! 


Kedgeree Slimming Style


How do you poach Smoked Haddock for your Kedgeree?

You can poach your haddock in milk or water – this recipe uses water 

  1. Pour the water or milk into to a wide-bottomed saucepan and season with salt & pepper and a teaspoon mixed herbs 
  2. Bring to a simmer over a low heat and add the haddock fillet, skin-side down, poach for 6–8 minutes depending on the thickness of the fish.
  3. Remove from the water – hey presto Poached Smoked Haddock 


And a little bit more about Smoked Haddock….

The haddock is a saltwater fish from the family Gadidae, the true cods, it is the only species in the monotypic genus Melanogrammus, oh yes it is!

It is found in the North Atlantic Ocean and associated seas where it is an important species for fisheries, especially in northern Europe. Source Wikipedia


Nutrition,  Smoked Haddock….

It’s a brilliant source of protein, with every 100g serving up 19g of the stuff—almost 40% of your daily recommended intake!

Protein is good if you’re trying to gain some muscle, but it’s also useful for the prevention of diseases such as cancer, diabetes and cardiovascular disease, so they say.

My advice for what it’s worth is to up the fish in you diet, I’m really trying to.


Another Smoked Haddock Recipe

Smoked Haddock & Mash you can’t beat it!

This recipe isn’t slimming but looking at it it could so easily be adapted – why not give it a go! 

Smoked Haddock and Mash also called Bubble & Smoke


The Slimming Group

I also have a Facebook Closed Group called Easy Peasy Slimming Style Recipes

Come over and join this great honest community Facebook for Slimming Style Recipes if you’re interested   

Just use the join button if you like real home cooked tasty easy food!!

We support encourage and laugh!!

Loads of tips and tricks – I promise

Big Love Clare x

Cook Blog Share


Serves 4

  • 280g Smoked Haddock (I bought 2 fillets)
  • 700g Water
  • Salt & black Pepper
  • 1 Teaspoon mixed herbs
  • Fry Light
  • 1 large onion or 2 small onions, peeled and finely chopped
  • 1 Teaspoon Medium Curry Powder
  • 1 Teaspoon Turmeric
  • I Teaspoon ground coriander
  • 1 Vegetable Stock Cube
  • 300g Basmati Rice
  • 4 Boiled Eggs

Preparation Method


  1. Pour the water  into to a wide-bottomed saucepan and season with salt & pepper and a teaspoon mixed herbs
  2. Bring to a simmer over a low heat and add the haddock fillets, skin-side down, poach for 6–8 minutes depending on the thickness of the fish.
  3. Remove from the water – pop on one side to cool a little, then remove the skin and break into large flakes
  4. Keep the water as you will need it
  5. In a large frying pan, spray with fry light and gently cook your onion for 5 minutes to soften
  6. Next add the curry powder, turmeric and ground coriander, stir and coat the onions
  7. Gently fry for a further 2 minutes, stirring
  8. Next add the rice and combine to coat it in the onion mix
  9. Next pour the fish water on top and add your stock cube
  10. Gently simmer over the heat, stirring occasionally for approx 15-20 minutes or until all the water has gone and your rice is tender, you can always add a little further water if you need it
  11. Whilst your kedgeree is cooking,  boil your egg in a separate pan for 5 minutes. Once cooked remove from the heat and run under cold water , then gently remove the shells – cut each boiled egg into quarters
  12. When your rice mix is cooked pop your smoked haddock on top (reserve a few flakes for decoration) and pop a lid on the pan and leave off the heat for 5 minutes
  13. To serve, pile the kedgeree into warmed bowls, pop your boiled eggs on top and garnish with chopped parsley


Hayley Taylor says:
had this tonight for my tea ...halved the recipe and will have this tomorrow also it is so tasty and filling thankyou Clare
    Clare x says:
    Great to hear - thank you xxx
Cat | Curly's Cooking says:
I haven't had kedgeree in years! My Mum used to make it all the time when I was a child. She didn't make it with the spices though which I think sounds delicious. Thanks for linking up to #CookBlogShare.
    Clare x says:
    My pleasure - it's a good one x
Beth Sachs says:
Never mind breakfast, I eat Kedgeree for lunch and dinner all the time. I LOVE IT.
    Clare x says:
    me too - Thanks x
Carrie Carvalho says:
Oooh, I love Kedgeree but never tried to make it myself. This sounds so delicious, will definitely be trying it for brunch soon!
    Clare x says:
    Thanks for your message - I'l love to hear what you think x