Kedgeree with Turmeric and Coriander

Kedgeree with Turmeric and Coriander

This Anglo/Indian dish uses the gentle spices – ginger and turmeric- which have a soothing effect on the gut. Spring onion tops give the flavour of onions without the symptoms. This is a lovely brunch or light super dish. This version of kedgeree does not contain raisins which are high in fermentable carbohydrates.

Health Benefits –  Low in fermentable carbohydrates and high in antioxidant

Prep: 1 hour | Cooking time: 30 Minutes | Servings: 4


3 tbsp olive oil
leaves from 6 spring onion, finely chopped
½ tsp ground turmeric
1cm length of fresh ginger, grated
175g basmati and wild rice mixed
4 eggs
200g smoked , un-dyed haddock
salt and pepper to taste
chopped fresh coriander leaves


  1. Heat 2 tablespoons of oil in a large frying pan and add the spring onion tops.
  2. Add the ginger and turmeric followed by the rice.
  3. Stir well and add twice the volume of water to rice and a good pinch of salt.
  4. Bring to the boil, reduce to a simmer and cover with a lid.
  5. Cook for 20 minutes without disturbing the rice.
  6. Then for the last 5 minutes of cooking time place the smoked haddock on top of the rice and replace the lid.
  7. Cook gently for 5 minutes.
  8. Meanwhile place eggs in cold water and bring to the boil.
  9. Reduce heat slightly and boil the eggs for 6 minutes.
  10. Allow the eggs to cool, peel and cut into quarters.
  11. Scatter the chopped coriander over the kedgeree before serving.
  12. Serve with pineapple, lime and red pepper relish (see below).
Per portion (56g)Per 100 g
Calories (kcal/KJ)21kcal37kcal
Calories per Serving


Created on 13 Feb, 2021.