Reviewed: Aug. 16, 2009

I also made this quite recently and I have to agree with sarahv ~ it was very time consuming for an extremely dry and very bland dish.

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Jane

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Reviewed: Apr. 11, 2009

I have never attempted Kedgeree before and really looked forward to it. Unfortunately it was really disappointing. I thought it was loads of effort for a bland dish.

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sarahv

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2008

I was forced to eat kedgeree as a kid, and I absolutely hated it. Oddly, I crave it every now and again. If you can't get smoked haddock, kedgeree isn't worth making imo. Personally, I make it with half and half (stir it into the egg/rice/fish mixture). I also add a little fresh parsley. Finally, two cups of rice for two servings is way excessive - one cup is more than ample.

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Caroline C

Cooking Level: Expert

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Reviewed: Jul. 20, 2008

This was a pleasant suprise. I loved the great mix of flavors of the smoke and the curry. The only thing I've ever done with smoked haddock before was Finnan Haddie (a creamy, buttery dish). My quandry was that I'm trying to take off a few pounds and can't afford a white sauce....and here my mom gave me this smoked haddock. I used brown basmati rice (Trader Joe's) and scaled the rice down to just two cups cooked rice. Used olive oil instead of butter...just because. I'll make this one, again.

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Sparklemurphy

Cooking Level: Expert

Living In: Black Diamond, Washington, USA

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Reviewed: Nov. 8, 2007

This is a quite definitive recipe, although the rice quantity is a bit excessive for the Western palate, and the peas are a rather odd addition. The yogurt is a lovely sharp change from the standard heavy cream. If using a rice cooker, there's no need to cook the haddock: just steam it on top of the cooked rice on the Warm cycle, then flake it with chopsticks right where it lies. I cook the rice in fish or chicken stock for added flavour, and always make enough for leftovers: kedgeree is the BEST omelette filling imaginable.

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outRIAAge

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Reviewed: Feb. 8, 2007

This made a quick, tasty light lunch

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Akubra17

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Reviewed: Jul. 9, 2006

Good recipe. Easy to make. I would double the curry to get a bit more flavour.

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KARA72

Cooking Level: Expert

Home Town: Dro, Trentino-Alto Adige, Italy

Living In: Calgary, Alberta, Canada

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Reviewed: May 8, 2005

Where I live the easiest type of smoked fish to find is smoked salmon (smoked so it is flaky, not like lox) so I used that in my kedgeree. It turned out very delicious and didn't require the precooking step that smoked haddock would. I think two cups of uncooked rice is way too much though. I only used two cups of cooked rice. After everything was warmed through I stirred in about a half cup of warmed heavy cream to bind it all together.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Oct. 12, 2002

this was quick and easy to make.also ideal if you're on a tight budget.if you dont like curry powder add saffron to the rice water to make it nice and yellow.

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