Kedgeree (Fish, Eggs, & Rice)

March 6, 2019
Kedgeree (Fish, Eggs, & Rice)

Author Notes: Khichari (on which Kedgeree is based) is a lentil rice dish that is quite popular in India, especially with vegetarian Indians, and there are many variations to this dish all around India. The word ‘Kedgeree’ is derived from Khichari, and instead of lentils, fish and eggs are used. When British left India for England, they came up with this dish in their home-land based on the Indian dish Khichari.Rupen Rao

Serves: 4
Prep time: 15 min
Cook time: 15 min


  • 2 cups COOKED white rice, preferably white basmati rice
  • 4 boiled eggs, roughly chopped
  • 1/2 pound canned tuna fish, roughly chopped
  • 3 tablespoons coconut oil OR any other vegetable oil
  • 1 medium size white onion, diced
  • 1 jalapeno, deseeded and minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon sea salt, or as desired
  • 1 tablespoon curry powder
  • 1 tablespoon freshly ground black peppercorns
  • 1/2 cup chopped cilantro
  • 1 lemon, squeezed to extract juice
In This Recipe


  1. In an iron skillet over medium heat, heat oil.
  2. When the oil is hot, add onions, jalapeno, ginger, and sprinkle some salt. Saute for 3 minutes OR until onions turn translucent.
  3. Add curry powder and peppercorns. Stir for 30 seconds.
  4. Turn off heat and remove the skillet away from heat. NOTE: This is important because you do not want rice grains to stick to the skillet.
  5. Add rice, fish, eggs, cilantro, and lemon juice. Toss to combine. Serve.

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