Hairy Bikers Smoked Fish Eggs Recipe

This flaky, soft Hairy Bikers Smoked Fish Eggs Recipe is made with undyed haddock, aromatic spices, and basmati rice, ready in just 40 minutes. You will gently fold pink chunks of poached fish into the golden, curry-scented rice to create a comforting breakfast or dinner. I love how the rich, runny yolks create a natural sauce that binds everything together.

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Why This Classic Works

There is a reason this Anglo-Indian classic has remained a staple in British kitchens for centuries. The Hairy Bikers’ version balances the intense savouriness of smoked haddock with the gentle heat of curry powder and the richness of butter and cream. Unlike dry versions you might get in a cafe, this recipe uses the poaching liquor to cook the rice, infusing every grain with a deep, smoky flavour.

I used to find making kedgeree intimidating because I was worried about overcooking the fish or ending up with mushy rice. The secret I discovered is to cook the elements separately—poach the fish, boil the rice, and fry the spices—before bringing them together at the very last moment. This keeps the haddock flakes large and distinct rather than disintegrating into a fishy mash.

Hairy Bikers Smoked Fish Eggs Recipe Ingredients

• 500g undyed smoked haddock fillets
• 300g basmati rice
• 4 large free-range eggs
• 1 large onion, finely chopped
• 1 heaped tbsp medium curry powder
• 1 tsp ground turmeric
• 50g butter
• 1 tbsp sunflower oil
• 500ml water (for poaching the fish)
• 2 bay leaves
• 3 tbsp double cream (optional, for richness)
• 3 tbsp fresh parsley, chopped
• 1 lemon, cut into wedges
• Salt and freshly ground black pepper

How To Make Hairy Bikers Smoked Fish Eggs Recipe

1. Poach the fish: Place the haddock fillets in a large frying pan or wide saucepan. Pour over 500ml of water (or enough to just cover) and add the bay leaves. Bring to a gentle simmer and cook for about 8 minutes, or until the fish flakes easily. Remove the fish with a slotted spoon and set aside. Strain and reserve the cooking liquid—this is liquid gold.
2. Cook the rice: Rinse the basmati rice in cold water until the water runs clear. Put the rice in a saucepan and pour in the reserved fish poaching liquid (top up with water if needed to reach about 600ml). Bring to a boil, then reduce heat to low, cover, and simmer for 10–12 minutes until the liquid is absorbed and rice is tender. Turn off the heat and let it steam with the lid on.
3. Boil the eggs: While the rice cooks, bring a separate pan of water to the boil. Add the eggs and cook for 7 minutes for a soft, jammy yolk, or 9 minutes for hard-boiled. Drain, cool under cold water, peel, and cut into quarters.
4. Fry the aromatics: In a large pan or wok, melt the butter with the oil over medium heat. Add the chopped onion and cook gently for 5–7 minutes until soft and golden but not brown. Stir in the curry powder and turmeric, cooking for another minute until fragrant.
5. Assemble the dish: Tip the cooked rice into the pan with the spiced onions and stir gently to coat the grains in the yellow butter. Stir in the double cream (if using) and chopped parsley.
6. Finish and serve: Flake the smoked haddock into large chunks, discarding the skin and any bones. Gently fold the fish into the rice mixture, being careful not to break the flakes up too much. Season with plenty of black pepper and a squeeze of lemon juice. Top with the quartered eggs and serve immediately.

Recipe Tips

• Choose undyed fish: Always look for undyed smoked haddock (which is a natural pale colour) rather than the bright yellow dyed variety. The flavour is cleaner, and you avoid artificial colourings.
• Don’t waste the liquid: Using the water you poached the fish in to cook the rice is the single biggest flavour booster in this recipe. It dyes the rice slightly and adds a savoury, smoky depth that stock cubes can’t match.
• Egg timing matters: I prefer a 7-minute egg where the yolk is still slightly jammy. When you mix it into the hot rice, the yolk emulsifies with the butter and cream to create a rich coating on the grains.

What To Serve With Smoked Fish Eggs

This dish is a complete meal on its own, but it pairs beautifully with something sharp to cut through the richness. A simple side salad of tomatoes and cucumber with a lemon dressing works well, or you can serve it with mango chutney and naan bread if you are leaning into the Anglo-Indian vibes. Extra lemon wedges are essential at the table.

How To Store

Kedgeree is best eaten fresh, but leftovers can be stored in the fridge for up to 2 days. To reheat, sprinkle with a little water and cover with foil in a warm oven, or microwave gently. Be careful not to overheat it, as the fish can become dry and rubbery.

FAQs

Can I use other fish?
Yes, hot smoked salmon or mackerel works brilliantly if you can’t find haddock. You won’t need to poach them first; just flake them directly into the finished rice.

Is this dish spicy?
Not really. The curry powder adds warmth and fragrance rather than chili heat. If you prefer a kick, you can add a pinch of chili flakes or chopped fresh chili along with the onions.

Can I freeze this recipe?
It is possible to freeze it, but the texture of the hard-boiled eggs will become rubbery, so remove them before freezing. The rice may also break down slightly upon reheating, so fresh is definitely better.

Nutrition

• Calories: 450 kcal
• Total Fat: 15g
• Saturated Fat: 7g
• Cholesterol: 210mg
• Sodium: 600mg
• Total Carbohydrate: 50g
• Protein: 30g

Try More Recipes:

• Hairy Bikers Boxty with Spicy Eggs Recipe
• Hairy Bikers Bloody Maria Recipe
• Hairy Bikers Argentinian Scrambled Eggs Recipe