Just like Granny made!


Tasty fish and rice breakfast dish with list of ingredients and cooking directions and photograph for smoked haddock kedgeree with its history and how to make this easy Scottish dish

Kedgeree is often thought to be an Indian dish, but it was introduced to India by Scottish soldiers serving there. Though the book The National Trust for Scotland book The Scottish Kitchen by Christopher Trotter has traced its origins to books by the Malcolms dating back to the year 1790.

  • Home

  • Breakfast

  • Butteries
  • Potato Scones
  • Porridge

  • Starters

  • Cock a Leekie Soup
  • Cullen Skink Soup
  • Scotch Broth Soup
  • Spicy Lentil Soup
  • Tattie Soup

  • Main Course

  • Beef Olives
  • Black Pudding
  • Chicken Casserole
  • Clapshot
  • Haggis
  • (Chip Shop) Haggis
  • Tourist Haggis!
  • Kedgeree
  • Lamb Stew
  • Lorne Square Sausage
  • Macaroni Pie
  • Mince and Tatties
  • Mince Round
  • Pheasant Casserole
  • Potted Hough
  • Rumble
  • Salmon and tattie broth
  • Scotch Pies
  • Skirlie
  • Stew
  • Stovies
  • White Pudding

  • Desserts/Snacks

  • Atholl Brose
  • Black Bun
  • Clootie Dumpling
  • Coconut Ice
  • Cranachan
  • Deep Fried Mars Bars
  • Dropped Scones
  • Dundee Cake
  • Ecclefechan Tarts
  • Flapjacks
  • Hot Toddy
  • Macaroon Bars
  • Oat Cookies
  • Pancakes
  • Pan Drops
  • Rhubarb Sponge
  • Scones
  • Shortbread
  • Tablet
  • Toffee Shortcake
  • Tyspy Laird
  • Yum Yums

  • Use discount code sr1501 at checkout for 10% off & free delivery on orders with a subtotal over £30 at online butcher Donald Russell, cannot be used with any other discount codes and will not apply to half price steak selections.

    I have published a book which tells the story of The Grey Lady Ghost of the Cambridge Military Hospital which reveals her origins in the QAIMNS and where she meets a QA veteran of Afghanistan. She still walks her wards and tells her story by taking Scott Grey, a QARANC nurse, to the battlefields of World War One and beyond. This is the first in the series of Grey and Scarlet Novels by CG Buswell. Each book will feature different Scottish food and a favourite meal. Read the first chapter for free.

    Over £100,000 of vouchers to be won - everyone's a winner!

    fish kedgeree

    It also suggests serving natural yoghurt with it at breakfast time.

    Kedgeree Recipe

    350g rice
    2 smoked haddocks (need to crumble it)
    50g butter
    salt and pepper
    2 teaspoons of tomato ketchup
    4 hard boiled egg
    pinch of cayenne or 1 teaspoon of curry powder
    1 small chopped onion
    750mls chicken stock
    1 bay leaf
    300ml milk

    Eating in suggests using cardamom pods, turmeric and saffron stamens for a more fragrant and exotic taste.

    Sue Lawrence in Taste Ye Back: Great Scots and the Food That Made Them has additional ingredients for her kedgeree recipes which includes spring onion sautéed in butter and cherry plum tomatoes.

    Kedgeree Recipe

    Scottish Kedgeree

    1. Melt the butter in a saucepan and add the onion.

    2. Stir in the rice to coat it.

    3. Add the stock and bay leaf and bring to the boil.

    4. Cook at 180c for 20 minutes or until the rice has absorbed the stock. Poach the haddocks in the milk for 5 minutes whilst the rice is cooking.

    Smoked Haddock Kedgeree

    5. Break up the fish and add to the cooked rice along with the other ingredients

    6. Add the cayenne/curry powder.

    Clarissa Dickson Wright has additional ingredients in her book Clarissa's Comfort Food which includes coriander seeds, cardamom seeds, turmeric, dried red chilli, lentils and almonds. It uses flaked cooked salmon rather than smoked haddock.


    If you like our Traditional Scottish Recipes and would like to easily share them with your friends and family please use the social networking buttons below:


    Win £250 of Scottish food when you join the Donald Russell newsletter

  • Food Competitions

  • Contact

  • Follow us on:
    Follow Scottishrecipes on Twitter



    Use discount code sr1501 at checkout for 10% off & free delivery on orders with a subtotal over £30 at Donald Russell, cannot be used with any other discount codes and will not apply to half price steak selections:


  • Best Restaurants in Scotland
  • Donald Russell Butchers Meat Review
  • Cookbooks
  • Nick Nairn Restaurant Dunblane

  • Chef Recipes

  • Recipes From Scotland
  • Chicken Goujons
  • Chicken Kebabs
  • Hot Chicken and Raspberry Salad
  • Lamb Hot Pot
  • Mackerel
  • Pork
  • Potato Cheese and Bacon Pie
  • Potato Pepper
  • Potato Smoked Haddock Leek Soup
  • Stuffed Chicken Breast

  • Flags/Emblem of Scotland

  • Rampant Lion
  • St Andrew's
  • Thistle

  • Favourite Places

  • Duthie Park
  • Urquhart Castle

  • Links

  • Privacy/
    Disclaimer Policy