Coronation Kedgeree

A Stokes recipe by our Resident Chef

  • Serves 6
  • 40 mins
Taste without compromise

What you'll need

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Jar 220g
Case 6x 220g
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  • 200g Smoked Haddock skinned, boned & diced.
  • 200g cooked long grain rice.
  • 1 tablespoon Curry Powder
  • 1 bunch Spring Onions
  • 1 litre Vegetable Stock
  • 3 Free Range Eggs hard boiled.
  • 150g Frozen Peas
  • 2 Tablespoons Stokes Coronation Sauce
  • Fresh Chopped Parsley to garnish.

Find out more about our Royal celebrations HERE.


  1. Heat a deep-frying pan with a knob of butter. Add the curry powder, fry for a minute on a low heat and add the chopped Spring onions. Cook for 1 minute and add the rice, followed by the Vegetable stock.
  2. Bring to a simmer and add the Smoked Haddock and cook for a further 6-8 minutes, stirring occasionally.
  3. Stir in the frozen peas. Peel and cut the eggs into quarters and add to the Kedgeree. Season with a little salt & pepper and stir in the Stokes Coronation Sauce. If a little thick, feel free to add a little more stock.
  4. Garnish with chopped fresh parsley and serve immediately.