Baby kedgeree

  • Makes 4 portions
  • A little work

A tasty mix of smoked haddock, eggs and a touch of curry powder, suitable from 10 months

Baby kedgeree
  • 200g basmati or long grain rice
  • 350g undyed smoked haddock fillets
  • 300ml milk
  • 1 small onion, finely chopped
  • 1 tsp mild curry powder
  • 120g frozen peas
  • 1 tbsp fresh parsley, finely chopped
  • 2 large hard-boiled eggs, chopped small
  • 1 pinch pepper (to taste)


  • Step 1

    Rinse the rice in cold water, drain and set aside.

  • Step 2

    Place the haddock in a pan, cover with the milk and simmer for 5-6 minutes, or until cooked right through.

  • Step 3

    Remove the cooked fish and flake, taking out any bones. Set the milk aside.

  • Step 4

    Heat the oil in a large non-stick frying pan and saute the onion until soft. Add the curry powder and mix together.

  • Step 5

    Next add the rice and the peas and stir together. Then pour the reserved milk over the rice and bring to a boil, before simmering for 15 mins. Stir every few minutes and top up with more milk or some water to prevent mixture drying out.

  • Step 6

    Add the chopped eggs, parsley and fish to the cooked rice and mix well. Season with pepper if required. Serve.