Smoked Haddock Kedgeree Omelette Recipe

Kedgeree omelette

  • serves 2
  • Easy

Kedgeree is a classic dish of curried rice, flaked, smoked fish and hard-boiled eggs. In this version, we've updated the classic by substituting the boiled eggs for an omelette to wrap the Kedgeree in



  • smoked haddock fillet about 250g
  • milk 400ml
  • onion 1, diced
  • sunflower oil
  • turmeric 1 tsp
  • frozen peas 100g
  • korma curry paste 2 tbsp
  • cooked pilau rice ½ pouch
  • eggs 4
  • flat-leaf parsley chopped to make 2 tbsp
  • mango chutney, lemon wedges, and a leafy salad to serve


  • Step 1

    Put the fish in a snug-fitting pan so the milk covers it. Cover with a lid and bring gently to a simmer. As soon as the milk begins to bubble, turn off the heat and leave the fish covered for 5 minutes.

  • Step 2

    Fry the onion in 1 tbsp oil until it is soft, then add the turmeric. Add the peas, korma paste and rice and cook for about 5 minutes, until heated through. Lift out the fish from the milk, remove the skin and bones, and flake into chunks. Stir this through the rice mix.

  • Step 3

    Whisk two eggs at a time with 1 tbsp of the chopped parsley and season. Heat 1 tsp oil in another frying pan and make a thin omelette. When the egg has set, put half the kedgeree into the omelette before folding. Repeat with the other eggs and remaining kedgeree.

  • Step 4

    Serve with a dollop of mango chutney, lemon wedges and a leafy salad.

Check out more of our omelette recipes here...

Easy Omelette Recipe with Mushroom and Cheese

Nutritional Information

  • Kcals 618
  • Fat 30.6g
  • Saturates 9.3g
  • Carbs 33.3g
  • Fibre 6.6g
  • Protein 49.1g
  • Salt 4.1g