This is an old Anglo-Indian dish, bought back to the UK by the returning Victorians who enjoyed Khichri while out in the Raj. They enjoyed it as a breakfast, but today it is fantastic as a fresh and fragrant main course which, when served with a splendid G&T,  compliments the Indian flavours.


Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3 people


  • 400 g dyed smoked haddock
  • 25 g butter
  • 1 onion
  • 1 tbsp hot curry powder
  • 3 medium eggs
  • 1 lemon (the juice of)
  • 4 tbsp chopped fresh parsley
  • 8 oz easy-cook long grain rice


  1. Heat your oven to 60degC. 

  2. Place the rice in a saucepan and cover with boiling water. 

  3. Stir once and then cook, lid on, over a low heat for 13-15 minutes until the water is absorbed and the rice is tender (follow the instructions on the packet for this). 

  4. While the rice is cooking, place the fish in a lidded frying-pan (you can use a plate as a lid on a frying pan if you don’t have a lid suitable) and cover with boiling water. 

  5. Cook the fish for 8 minutes, lid on, then reserve the cooking liquid, remove the skin and flake the fish onto a plate. 

  6. Cover with plate with foil and place the fish in the oven to keep warm. 

  7. Boil your eggs until they are hard-boiled (place in a pan of cold water and bring to the boil for about ten minutes). 

  8. Remove the eggs from the water and peel. 

  9. Coarsely chop the eggs so that they are in large chunks and place on the dish with flaked fish. 

  10. Re-cover with the foil and return to the oven. 

  11. Fry the onion in the butter in a large frying pan until it is translucent but not browned. 

  12. Add the curry powder and cook for a few seconds before adding your cooked rice and a little of the fish-cooking liquid. 

  13. Reduce the mixture down until the liquid has evaporated, then add a little more fish-cooking liquid and reduce down again (you can do this as many times as necessary for your tastes as it adds a nice, intense fish flavour). 

  14. When you are happy with the consistency of your mix, add the flaked fish and eggs, the chopped parsley and the lemon juice. 

  15. Stir well and serve on warmed plates with crusty bread and butter. 

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