Kedgeree is a comforting, lightly spiced dish that blends the flavors of smoked fish, rice, eggs, and warming spices into a harmonious and satisfying meal. Though often served as part of a traditional British breakfast or brunch, it makes a delicious meal at any time of day. If you’re cooking for yourself, this kedgeree recipe for one is perfectly portioned, easy to make, and packed with flavor. It’s a great way to enjoy a nourishing dish that feels both indulgent and wholesome, without needing to make a large batch. Whether you’re new to kedgeree or a longtime fan, this single-serve recipe is sure to hit the spot.
What Is Kedgeree?
Kedgeree is a dish with roots in British and Indian cuisine, originally adapted during colonial times. It traditionally combines flaked fish usually smoked haddock or another firm white fish with rice, boiled eggs, butter, and spices such as curry powder or turmeric. While it was once considered a breakfast staple, today it’s enjoyed for lunch or dinner just as often.
Why Kedgeree Works as a Single-Serve Meal
- Balanced with protein, carbs, and spices
- Quick to make with minimal cleanup
- Customizable to your taste
- Comforting without being heavy
Ingredients for Kedgeree for One
This easy kedgeree recipe uses simple ingredients and takes around 30 minutes from start to finish. Here’s what you’ll need:
- 1/2 cup cooked long-grain rice (preferably cold or day-old)
- 1 small fillet of smoked haddock or other smoked white fish (about 100-120g)
- 1 boiled egg
- 1/4 small onion, finely chopped
- 1 tablespoon unsalted butter
- 1/4 teaspoon curry powder
- 1/8 teaspoon turmeric (optional, for color)
- 1 tablespoon chopped fresh parsley or coriander
- 1-2 teaspoons lemon juice, to taste
- Salt and pepper, to taste
Optional Add-Ins
- 1 tablespoon peas (fresh or frozen)
- A dash of chili flakes for heat
- 1 tablespoon cream or milk for added richness
Preparing the Kedgeree
Step 1: Prepare the Fish
Place your smoked haddock fillet in a small pan and cover it with water or milk. Bring it to a gentle simmer and cook for about 5-7 minutes, or until the fish flakes easily with a fork. Remove from heat, drain, and set aside to cool slightly. Once cool enough to handle, flake the fish into bite-sized pieces, discarding any skin and bones.
Step 2: Boil the Egg
While the fish is cooking, place an egg in a saucepan and cover it with water. Bring to a boil, then simmer for 9-10 minutes for a firm yolk. Cool under cold water, peel, and slice or quarter the egg for serving.
Step 3: Sauté the Aromatics
In a small frying pan, melt the butter over medium heat. Add the finely chopped onion and cook for 3-4 minutes until soft and translucent. Stir in the curry powder and turmeric, and cook for another 30 seconds to release their aromas.
Step 4: Add the Rice and Fish
Stir the cold, cooked rice into the pan and toss to coat it in the spiced butter. Add a splash of water or milk if the rice is too dry. Gently fold in the flaked fish and cook for 2-3 minutes, until everything is warmed through.
Step 5: Season and Finish
Add salt, pepper, and lemon juice to taste. Stir in the chopped parsley or coriander, reserving a little for garnish. Plate the kedgeree and top with the sliced boiled egg. Serve immediately, while hot and fragrant.
Serving Suggestions
This kedgeree recipe for one is satisfying as-is, but you can enhance the meal with a few simple sides or condiments:
- A spoonful of Greek yogurt or raita
- A slice of buttered toast
- A light green salad or cucumber slices
- A sprinkle of crispy shallots or fried onions for texture
Tips for Making the Best Kedgeree
Use Cold or Day-Old Rice
Kedgeree works best with rice that has been cooked in advance and cooled. Freshly cooked rice can become too soft and sticky, while cold rice holds its shape and texture better in the pan.
Don’t Overcook the Fish
Smoked fish is already cured or partially cooked in many cases. Simmering it gently keeps it moist and prevents it from drying out. Overcooked fish will flake too much and disappear into the rice.
Balance the Spices
A small amount of curry powder adds warmth without overwhelming the other ingredients. If you prefer a more aromatic version, try adding a pinch of cumin or mustard seeds when sautéing the onions.
Fresh Herbs Matter
Parsley and coriander add brightness and freshness that balance the richness of the butter and fish. Use fresh herbs if you can dried herbs won’t give the same lift to the dish.
Variations on Traditional Kedgeree
While this single-serve kedgeree sticks closely to tradition, you can experiment with ingredients to suit your taste or pantry:
Vegetarian Kedgeree
- Omit the fish and add sautéed mushrooms, chickpeas, or paneer for protein
- Use vegetable broth to moisten the rice if needed
Spicy Kedgeree
- Add chopped green chili or a dash of hot sauce
- Include cayenne pepper or paprika with the curry powder
Low-Carb Option
- Replace rice with cauliflower rice and cook lightly before mixing in
- Skip the butter and use olive oil to reduce fat
Frequently Asked Questions
Can I use leftover rice for kedgeree?
Yes, leftover rice is actually preferred for kedgeree. Just make sure it’s stored safely in the fridge and heated thoroughly before serving.
What type of fish can I use?
Smoked haddock is traditional, but you can use any firm white fish like cod or pollock. If smoked fish isn’t available, a dash of smoked paprika can replicate some of the flavor.
Is kedgeree gluten-free?
Yes, kedgeree is naturally gluten-free if all ingredients used are safe. Always check labels on spices and packaged foods if gluten is a concern.
Preparing kedgeree for one is not only doable, but it’s also a great way to treat yourself to a nourishing and flavorful dish without extra fuss. It combines protein, spices, and rice into a meal that feels special yet remains simple. Whether you’re using traditional smoked haddock or putting your own twist on the recipe, this single-portion kedgeree is the perfect comfort food for solo dining. Try it the next time you’re craving something savory, warming, and deeply satisfying.