Kipper and spinach kedgeree

Kedgeree has its roots firmly planted in the Indian dish Kichari, but this British version has been one of the nation’s favourites since Victorian times. Smoky kippers, punchy curried rice and a smooth, soft boiled egg make this a delicious and warming lunch!


  • 4 kipper fillets
  • 175g white basmati rice
  • 25g butter
  • 1 large onion, thinly sliced
  • 2 tsp mild curry powder
  • 260g young spinach leaves
  • Juice of ½ lemon
  • 4 soft-boiled eggs
  • 2 tbsp chopped parsley
  • Lemon wedges


  1. Place the kipper fillets in a heatproof dish and cover with boiling water. Leave to soak for 10 minutes, then drain. Remove the skin and break the fish apart into flakes.
  2. While the fish is soaking, cook the rice according to packet instructions until all of the water has been absorbed. Turn off the heat and leave the lid on to allow the rice to steam for another 10 minutes.
  3. Melt a knob of butter in a large frying pan. Add the onion and cook for 10 minutes over a medium heat until they’re soft, fragrant and just turning golden brown! Add the curry powder, ramp up the heat and cook for another few minutes until the onions are a deep golden colour.
  4. Add the spinach to the pan in large handfuls, waiting until each batch has wilted before adding the next lot.
  5. Add the rice and flaked fish to the pan and toss until the spiced onion is spread evenly through the mix, and the fish is nice and hot. Season with salt, pepper and a squeeze of lemon.
  6. Serve in bowls and top with a boiled egg, a generous scattering of parsley and a lemon wedge - voila, a kedgeree!