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Kedgeree (Rice Cooker Assisted)

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“A simple version of the rice and smoked fish dish. I love it for an easy supper.”

Ingredients Nutrition

  • 1 cup basmatti rice, rinced
  • 12 teaspoon salt
  • 1 medium onion, diced
  • 1 tablespoon sunflower oil
  • 1 tablespoon madras curry paste
  • 1 cup frozen peas
  • 2 eggs, hard boiled. quartered
  • 2 portions smoked haddock (about 250g)
  • 12 tablespoon chopped parsley (to garnish)


  1. Put rice, salt and 2cups of water into rice cooker and turn on.
  2. When steam starts to escape, put the fish in the steaming basket over the rice - it needs 8 or so minutes depending on thickness to cook. It should finish about the same time as the rice is ready.
  3. Meanwhile, fry the onion in the oil in a skillet that has a lid and add the curry paste. Add the frozen peas after a few minutes to defrost and heat through.
  4. Remove skin from fish and flake.
  5. Tip the cooked rice into the skillet with the onion mixture and stir together well.
  6. Gently fold in the flaked fish, top with the boiled eggs and put lid on to warm through the dish over a gentle heat for a couple of minutes.
  7. Garnish with some chopped parsley and serve.

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