Paleo Kedgeree Recipe

Our Paleo Kedgeree recipe is the perfect start to a Sunday - though traditionally served as a breakfast dish, you could serve it for lunch of a light dinner too.

Originally an Indian fish dish featuring rice and lentils, the British quickly modified it and took it for their own in the days of the Colonial British Raj.

A delightful Kedgeree recipe with a fresh twist on a classic british recipes - offer you this tasty gluten free breakfast suitable for anyone looking for paleo recipes

We've modified it yet again, this time to suit a grain free and dairy free diet, and we are delighted with how it has turned out! 

Kedgeree Recipe - Nutritional Info

A delightful Kedgeree recipe with a fresh twist on a classic british recipes - offer you this tasty gluten free breakfast suitable for anyone looking for paleo recipes

This is a nice, light, but still nutritious, dish that will set you up nicely for the day if you serve it for breakfast, in the traditional manner.

Cauliflower we replace the rice with cauliflower which is one of my favourite cruciferous vegetables. Certain compounds found in these vegetables help to protect the liver and are renowned for their anti cancer properties. 

Eggs are the perfect fast food - packed with lecithin which is an important contributor to liver and arterial health. Also a great source of vitamin D and A and a good provider of protein.

Smoked Haddock not as healthy as some other fish choices, but still a great source of B6, magnesium, niacin, B12, phosphorus and selenium, as well as protein of course.

Kedgeree Recipe - Ingredients - serves 6

  • 2 heads of cauliflower
  • 2 onions
  • 4 pieces of smoked haddock (frozen is perfect)
  • 8 boiled eggs
  • salt and pepper to taste
  • 1 dsp coconut oil
  • 6 tbsp coconut milk
  • 1 tbsp mild curry powder
  • 1 dsp turmeric
  • 1/2 cup water
  • Juice of 1 lemon 


  1. Preheat the oven according to the instructions on the smoked haddock packet.
  2. Chop the onions.
  3. Put the eggs on to boil - approximately 5 minutes should be about perfect.
  4. Prepare the cauliflower rice according to these instructions .
  5. When the eggs are cooked, cool in cold water, then shell and chop into bite sized pieces.
  6. When the haddock is cooked, allow to cool slightly before breaking into flakes.
  7. Once the cauliflower rice is cooked, remove from the heat and gently stir through the haddock and boiled egg.
  8. Add the curry powder, coconut milk and lemon juice. 
  9. Carefully stir through.
  10. Return to the heat and warm through if it has cooled too much for your liking during preparation.

Serve with on its own or with some delicious sea vegetables such as samphire. Delicious hot or cold, so this is an ideal  dish to prepare the previous day.

Our paleo recipe collection is growing daily, so if you've been inspired by something we've made, do check back regularly as you're bound to find something else to enjoy cooking with us. We love to hear from our readers and you can now submit your own recipes here or your experiences with our paleo recipes here - don't hold back, if you've improved it we want to know!

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