Kedgeree With Quail Eggs

Kedgeree is a great way of eating fish and eggs.


  • 1 and a half lb or 700g of fish (I like smoked mackeral)
  • 3oz or 75g of butter
  • 1 onion peeled and chopped
  • 8 fl oz of long grain rice
  • 1 pint cold water
  • 1 teaspoon of curry powder
  • 12 quail eggs hard boiled
  • 1 tablespoon of lemon juice
  • chopped parsley


  1. Hard boil the quail eggs for 3 minutes then leave to cool, peel and cut in half or chopped up.
  2. Place the fish in a saucepan and cover with 1 pint of cold water and bring to the boil.
  3. Add lid to fish pan and simmer gently for approximately 10 minutes.
  4. Drain off the liquid into a measuring jug.
  5. Place the fish in a oven proof dish and keep warm.
  6. Peel and chop the onions.
  7. Melt the butter in the empty fish pan and add the chopped onions and soften for about 5 minutes.
  8. Stir in the curry powder.
  9. Then stir in the rice and add 16fl oz of the fish cooking water.
  10. Cover the pan and cook gently for 15 minutes until the rice grains are tender.
  11. Remove the skins from the fish and flake the fish into small pieces.
  12. Add the fish, quail eggs, parsley, lemon juice and 1 oz of butter.
  13. Gently heat the pan for 5 minutes.
  14. Serve the kedgeree on warmed plates.

Kedgeree can be served on it’s own, or as an alternative breakfast, or as a main meal with jacket potato, peas, salad or seasonal vegetables.