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    Creamy Smoked Fish and Coconut Kedgeree

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    Creamy Smoked Fish and Coconut Kedgeree

    Spicy rice and coconut are an excellent base for the robust flavours of smoked fish, making this kedgeree a good family supper.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 3 tbsp Patak's Korma Curry Paste
    • 450g undyed smoked haddock or cod, cut into large pieces
    • 400ml Bart Reduced-fat Coconut Milk
    • 2 bunches salad onions, thickly sliced
    • 2 tbsp chopped fresh coriander
    • 2 tbsp chopped fresh parsley
    • 250g basmati rice, cooked
    • 1 lime, cut into 4 wedges


    1. Fry the korma curry paste for 1–2 minutes in a large saucepan. Add the smoked fish.
    2. Stir in the coconut milk, bring to the boil, then reduce to a low heat. Poach for 3-4 minutes, or until the fish is nearly cooked. Add the salad onions and chopped herbs, and cook for a further minute.
    3. Stir in the basmati rice and simmer for a couple of minutes, until everything is piping hot. Season to taste. Pile on to a serving dish and serve with lime wedges.

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