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Smoky Kedgeree & Roast Cherry Tomatoes

Smoky Kedgeree & Roast Cherry Tomatoes

4.5rating out of 5

(1775 reviews from our customers)

Prep Time

25 min



Back in Victorian Britain, returning colonials from India brought spices and rice. They were so enthused by the exotic food culture that they merged them with the British breakfast staples of the wealthy - smoked fish and eggs. Hurrah - Kedgeree was born!

Prep Time

25 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 onion
1 British free range egg †
10g fresh parsley
2 smoked basa fillets †
125g cherry tomatoes
1 tbsp home blend curry powder
1 dried bay leaf
150g fragrant basmati rice
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 British free-range egg<span class="strong">†</span>
  • 10g parsley
  • smoked basa fillets<span class="strong">†</span>
  • 125g cherry tomatoes
  • 1 tbsp curry powder
  • dried bay leaves
  • 130g basmati rice
Typical Values per 100g per serving
Energy 542 kJ
128 kcal
1800 kJ
425 kcal
of which saturates
2 g
0.6 g
6.6 g
2.1 g
of which sugars
18.5 g
1.5 g
61.5 g
5.1 g
Fibre 1 g 3.3 g
Protein 9.8 g 32.6 g
Salt 0.72 g 2.38 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 British free-range egg
10g parsley
flat parley (100%)
smoked basa fillets
Basa, Salt, Colours (Curcumin, Annatto)
125g cherry tomatoes
cherry tomatoes
1 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
dried bay leaves
dried bay leaves
130g basmati rice
basmati rice
  • Allergens highlighted by † (egg, fish)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Classic Kedgeree

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Chop the cherry tomatoes in half

Add them to a baking tray, drizzle with olive oil and season generously with salt and pepper

Put them in the oven for 20 min

2 Classic Kedgeree

Meanwhile, place the rice in a pot with 350ml [700ml] water, add the bay leaf[ves] and bring to the boil over a high heat

Once boiling reduce the heat to very low and cook, covered, for 10-15 min or until the rice is cooked

Once cooked, place the smoked basa fillets over the rice and cook, covered, for a further 3 min or until the fish is cooked through

3 Classic Kedgeree

Meanwhile, boil a kettle

Place the egg[s] in a small pan, cover with boiling water and add a large pinch of salt

Cook over a high heat for 8 min, then drain and cool under cold running water for at least 3 min, alternatively put them in a bowl of ice cold water and set aside 

Tip: cooling eggs down quickly helps them peel much more easily


4 Classic Kedgeree

Meanwhile, peel and chop the onion[s] finely

5 Classic Kedgeree

Add a drizzle of olive oil to a large, wide-based pan (preferably non-stick) over a medium-low heat

Once hot, add the onion and a pinch of salt

Cook for 5-7 min or until softened, then add and stir the curry powder through

6 Classic Kedgeree

Peel the cooled egg[s] and cut into quarters

Meanwhile, chop the parsley finely, including the stalks

7 Classic Kedgeree

Remove the pan from the heat and add the cooked rice and fish 

Mix gently, being careful not to break the fish up too much

Taste for seasoning, adding more salt and pepper if needed


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Stir the parsley through the kedgeree

Garnish with the tomatoes and eggs


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