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Kedgeree with turmeric and coriander

This Anglo/Indian dish uses the gentle spices – ginger and turmeric and flavourful spring onion.. This is a lovely brunch or light super dish.

Method (serves 4)

  • Heat 2 tablespoons of oil in a large frying pan and add the spring onion tops. Add the ginger and turmeric followed by the rice.
  • Stir well and add twice the volume of water to rice and a good pinch of salt.
  • Bring to the boil, reduce to a simmer and cover with a lid. Cook for 20 minutes without disturbing the rice.
  • Then for the last 5 minutes of cooking time place the smoked haddock on top of the rice and replace the lid. Cook gently for 5 minutes. 
  • Meanwhile place eggs in cold water and bring to the boil. Reduce heat slightly and boil the eggs for 6 minutes. Allow the eggs to cool, peel and cut into quarters.
  • Scatter the chopped coriander over the kedgeree before serving.


Print this recipe


  • 3 tbsp Olive oil
  • Leaves from 6 spring onion, finely chopped
  • ½ tsp Ground turmeric
  • 1cm Length of fresh ginger, grated
  • 175g Basmati and wild rice mixed
  • 4 Eggs
  • 200g Smoked, un-dyed haddock
  • Salt and pepper to taste
  • Chopped fresh coriander leaves


  • Energy:350Kcal
  • Protein: 19.3g
  • Carbohydrates: 35.6g
  • of which sugars: 0.4g
  • Fat: 14.2g
  • Fibre: 0.1g
  • Salt: 550mg

Approx. nutritional figures per serving size of 166g

Recipes devised by Dr. Joan Ransley, in conjunction with the IBS Network, for the Love Your Gut campaign. See 

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