Easy spiced salmon kedgeree

Easy spiced salmon kedgeree

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(2 ratings)

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Cooking time

Prep: 10 mins - 15 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4 - 6

Smoked salmon adds a new twist to this breakfast rice pot with eggs and Indian spices

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
673
protein
28g
carbs
62g
fat
36g
saturates
16g
fibre
1g
sugar
0g
salt
3.06g

Ingredients

  • 300g basmati rice
  • 100g unsalted butter
  • 2 tbsp olive oil
  • 1 tbsp hot curry paste (Madras)
  • 1 small red onion, finely chopped
  • 225g hot smoked salmon, cut into chunks or flaked
  • 4 hard-boiled eggs, shelled then roughly chopped
  • 4 spring onions, cut into 3cm lengths and finely shredded
  • juice of 1 lime
  • 2 tbsp each chopped fresh coriander and flatleaf parsley

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Method

  1. Throw the rice into a large heavy-based saucepan, pour over 700ml/11⁄4 pints water and sprinkle in a good shake of salt. Cover and bring to the boil, then remove the lid and allow all the water to be absorbed – this should take about 15 minutes. Turn off the heat, cover again and allow to steam dry.
  2. Melt half the butter with the oil in a large frying pan. Stir in the curry paste and cook until you start to smell the wonderful aromas.Now add the onion and cook until softened and beginning to brown.
  3. Next throw in your rice and quickly stir to make sure all the buttery juices are absorbed and the rice is heated through. Now mix in the salmon, eggs, spring onions and lime juice. Stir gently, chuck in the herbs along with cubes of the remaining butter and serve in warm bowls.

Recipe from Good Food magazine, November 2002

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Comments

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smellysocks's picture
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This was disgusting the egg fish and cury didnt go in the slightest and it didnt go down well -never again!

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