Cod kedgeree is a great meal. It is a combination of flaked fish, rice and eggs, married together with herbs and spices, and great anytime of the day. There are many variations of this dish. From the traditional use of smoked haddock to the addition of dried fruit. Today’s recipe is a more subtle version, using unsmoked fish with just a hint of spicy heat, and a touch of herbs.


Cod Kedgeree by Diverse Dinners


Kedgeree hails originally from India. The British became very enamored with this dish, I believe in the 1800s. They made it their own and served it for breakfast.

Many ingredients were substituted once kedgeree was taken away from its original home to better satisfy the English palate. I have tasted some really great examples of kedgeree in my time. But, I must confess, a few rather bland examples, particularly in my youth, were rather awful!

Cod kedgeree is ideal for almost any event, from picnics to more formal gatherings. You can serve it hot or cold. But regardless of when you serve cod kedgeree you’re family and friends are going to love it.

As I mentioned earlier, this cod kedgeree is a subtle variation of a traditional kedgeree, making it ideal for brunch. The taste and afterglow of the ingredients do not stay with you all day. Many kedgeree recipes are heavier on the curry which often repeats on you, reminding you and everyone around you of what you had to eat earlier! Not nice.

This is a dish your kids can make by themselves if they’re proficient in front of the stove. Alternatively, just have them do the prep work for you and watch them have fun while you bond and make food together. Don’t forget to omit the chili when serving to children.


Cod Kedgeree by Diverse Dinners


I love cod kedgeree. It’s such a medley of flavors, a truly tasty dish and very cheap to make. I often buy cod when it’s on sale and pop it in the freezer to use at a later date, and on those days, when I’m stuck for ingredients to make an interesting meal, I make a cod kedgeree. I always have eggs and rice available and I will often substitute some of the ingredients in this recipe according to what I have available. It’s a great meal.

It’s surprising how much food you can get out of a few ingredients and how tasty the darn thing is. Serve with a glass of Prosecco and savor the flavors.


Cod Kedgeree

Prep Time15 minutes
Cook Time40 minutes
Total Time8 minutes


  • 2 cups white rice
  • 4 cups boiling water
  • 2 tbsp unsalted butter
  • 1 1/2 tsp kosher salt
  • 2 large eggs
  • 1 lb skinless cod fillet
  • 1 tsp garlic minced
  • 1 1/4 cups milk
  • 1/2 tsp apple cider vinegar
  • Pinch black pepper
  • 2 tsp of ghee or olive oil, or grape seed oil
  • 2 tsp mustard seeds
  • 3/4 cup onions sliced
  • 2 cups peas
  • 2 tsp curry powder
  • 1 red chili minced - optional
  • 1 tbsp fresh cilantro

Equipment & Utensils

  • Small saucepan with cover
  • Small saucepan
  • Large saute pan


  • Wash rice in a large fine mesh sieve then transfer to saucepan with cover.
  • Pour boiling water over rice, then place on high heat.
  • Add butter and 1/2 tsp salt to pan.
  • Allow water to bubble, then lower heat to low and cover.
  • Allow water to absorb thoroughly then remove from heat and transfer to a bowl to stop the cooking process.
  • Place eggs in saucepan, cover eggs with water, then place on high heat.
  • Allow eggs to cook for approx. 8-10 mins.
  • Remove from heat, tip out boiling water and shower eggs with cold water.
  • Set eggs aside in shell until needed.
  • In large saute pan, place cod, garlic, 1 tsp of salt, milk and vinegar.
  • Place on high heat until liquid bubbles, then cover pan, and lower heat to medium.
  • Poach cod for approx. 4 minutes until fish becomes opaque.
  • Remove cod from saute pan once cooked, and transfer to bowl to cool.
  • Throw away liquid in saute pan and wipe clean.
  • Once cod is cooled enough to handle, flake fish into bite-size pieces.
  • Heat ghee on a medium heat in saute pan.
  • Add mustard seeds, onions and peas.
  • Saute for approx. 2 mins.
  • Lower heat to low then add curry powder and chili and saute to combine.
  • Add rice and cilantro, then combine thoroughly.
  • Add cod, and again, combine thoroughly.
  • Cover pan to allow all ingredients to heat through and the flavors to meld together.
  • Shell eggs and cut into quarters, then cut those quarters in half.
  • Once kedgeree is heated through, remove from heat, divide into four bowls and place egg pieces on top.
  • Serve immediately.


I used almond milk instead of cows milk, but either will do.