A healthy, flavour-packed dinner for the whole family, cooked in just 12 minutes? Yes, it’s entirely possible with this quick and easy air fryer kedgeree recipe! This dish combines the best of convenience, nutrition, and rich, aromatic flavours, making it the perfect weeknight meal. Kedgeree, a traditional British dish with Indian influences, typically features a comforting blend of rice, smoked fish, and eggs.
In this version, smoked haddock provides a delicious, delicate smokiness that elevates the entire dish. The fish pairs beautifully with the nutty, fragrant rice, creating a satisfying base for the meal. To balance the richness, green vegetables, such as peas and spinach, add a burst of freshness while also boosting the nutritional value.
The addition of eggs adds protein and creaminess, further enriching the kedgeree’s texture. The spice blend of curry powder, with its warm and spicy undertones, infuses the dish with depth and complexity. A touch of salt and pepper brings everything together, enhancing the natural flavours without overpowering them.
To finish off the dish, crispy fried onions add an irresistible crunch and a hint of sweetness that contrasts perfectly with the smoothness of the rice and eggs. This final touch improves the dish’s texture but also adds an extra layer of flavour.
What makes this kedgeree more appealing is how quickly it comes together. With just 12 minutes of cooking, you can serve up a wholesome, satisfying meal that everyone will enjoy. Whether it’s a busy weekday dinner or a relaxed weekend meal, this quick kedgeree will become a family favourite!
You can find this air fryer kedgeree recipe on page 130 of my book The Ultimate Air Fryer Cookbook: One Basket Meals.
PREP 10 minutes
COOK 12 minutes
SERVES 4 people
KIT you will need an air fryer, kettle, mixing bowl and silicone moulds.
Ingredients for air fryer kedgeree
30g of butter
2 teaspoons of olive oil, plus extra for greasing
120g of frozen green beans
2 x 250g pouches of cooked white basmati rice
1 teaspoon of curry powder
1 teaspoon of ground turmeric
2 teaspoons of dried parsley
4 skin-on smoked haddock portions (about 400g in total)
4 eggs
2 or 3 tablespoons of shop-bought crispy fried onion
Ground black pepper (no salt is needed as the fish is very salty)
Lemon wedges, to serve
Method
So start by removing the crisper plate and put the butter and olive oil into the air fryer basket. Set the temperature to 180C and let them melt in the drawer as it heats up. Put the frozen green beans in a bowl and pour over hot water from the kettle. Then leave for a couple of minutes to defrost.
Break up the rice so there are no lumps and tip it into the basket with the butter and oil. Add the curry powder, turmeric, dried parsley and a good pinch of pepper. Grain the green beans and add to the basket. Then stir everything together well. Use a spatula to push the rice to the sides leaving a space for the eggs to cook. Place the haddock portions on top of the rice, skin-side up. Cover as much of the rice as possible with the fish so that it doesn’t dry out.
Then spray four silicone muffin cases or small oven-proof ramekins with olive oil and crack an egg into each one. The place directly into the air fryer drawer in the space you left.
Put the basket back in the air fryer and cook at the same temperature for 8 to 10 minutes, until the egg whites are cooked but the yolks are still runny. Remove the egg pots from the fryer and cook for another 2 to 3 minutes until the rice is heated through and the fish is fully cooked.
Remove the fish to a chopping board and break it into flakes. The tip it back into the rice and stir everything together.
Finally divide the rice mixture between four shallow bowls, then top each one with an egg. Then sprinkle with a generous portion of crispy fried onion. Serve with lemon wedges for squeezing over.
Tips for Air Fryer Kedgeree
1. Use pre-cooked rice
Kedgeree works best with day-old, chilled rice. Freshly cooked rice can go mushy so leftover basmati is perfect for texture and flavour.
2. Pre-cook your fish
Cook the smoked haddock (or other fish) separately. Either poach or steam it before flaking into the dish. This ensures it’s cooked evenly and retains moisture.
3. Sauté aromatics first
Soften onions, garlic, and spices (like curry powder or turmeric) in a pan or the air fryer using a small oven-safe dish before adding rice. This enhances depth of flavour.
4. Combine in layers
Mix rice, flaked fish, peas, and aromatics gently so the fish stays in nice chunks and the rice remains fluffy.
5. Use an air fryer-safe dish
A small baking dish or foil tray is perfect for heating kedgeree in the air fryer – this helps everything warm through without drying out.
6. Add butter or ghee
Dotting the top with butter or ghee before reheating adds richness and helps meld the flavours.
7. Reheat gently
Heat at 170°C (340°F) for 8–10 minutes, stirring halfway through if needed. Cover loosely with foil to retain moisture.
8. Don’t overcook the eggs
Hard-boiled eggs are traditional in kedgeree. Cook them separately and slice or quarter them on top just before serving.
9. Add a squeeze of lemon
A touch of lemon juice brightens the whole dish and balances the richness of the fish and butter.
10. Finish with fresh herbs
Top with chopped parsley or coriander for a fresh, vibrant finish.
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These dishes are quick to make, full of flavour, and proof that your air fryer can do much more than chips. Try one next and keep dinner stress-free and delicious.
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