Quick curried kedgeree

Makes a great weekend brunch or supper

Recipe uploaded by

Good Food

8 ratings 4

Recipe by Good Food

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Tested

Difficulty and servings

Serves 4

Preparation and cooking times

Cook 35 mins

Super healthy

Cook the rice: Cut the green tops off the onions and roughly chop them, then roughly chop the white parts. Melt the butter in a large saucepan over a medium heat and tip in the white onions and the curry powder. Cook for a few minutes until the onions soften, then tip in the rice and stir to coat in the butter. Pour in the hot stock and bring to the boil. Stir once and boil for 5 minutes, then cover the pan with its lid and continue cooking the rice on the lowest possible heat for 15 minutes.
Boil the eggs: While the rice is cooking, bring a small pan of water to simmering point. Lower in the eggs and simmer for 8-9 minutes until softly boiled. Move the pan to the sink and tip off the hot water, then fill the pan with cold water from the tap. Take out the eggs, then shell and roughly chop them.
Finish the dish: Tip the rice into a serving dish, toss in the smoked salmon and the green onions and fork through. Taste and add salt and pepper if needed. Put the pieces of egg on top and serve.

Fish

Use prawns or flaked smoked mackerel, trout or canned tuna instead of smoked salmon

523 kcalories, protein 30g, carbohydrate 82g, fat 11 g, saturated fat 3g, fibre 2g, salt 3.53 g

Recipe from Good Food magazine, March 2002.

Latest comments and suggestions

slink_84

18 February 2008

slink_84 commented on this recipe

I love this recipe, but I use smoked mackerel instead and also peas.

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slink_84

18 February 2008

slink_84 rated this recipe

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Natasha

19 March 2008

Natasha rated this recipe

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Natasha

04 August 2008

Natasha commented on this recipe

I have tried this recipe with smoked mackrel, but found it too overpowering. Taste great with trout though! Also love that this recipe tastes so flavoursome, but at the same time is pretty quick to make.

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Nicola

20 August 2008

Nicola rated this recipe

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kathryn

04 April 2009

kathryn rated and commented on this recipe

I used this recipe when looking for tradional kedgeree so I swapped the salmon for smoked haddock and I also topped it with a poached egg, really tasty one of our midweek favourites as it is quick to prepare

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kathryn

04 April 2009

kathryn commented on this recipe

Whoops I forgot to say I made it for two with 150g rice however you still need about the same quantity of stock

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kitchenSlave

27 May 2009

kitchenSlave commented on this recipe

This is soo easy to cook, although I did add extra curry powder to spice it up. Also used Sea Bass and Prawns which were delicious.

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Carol

24 August 2011

Carol rated and commented on this recipe

Very easy and very tasty. Will definately make again and again.

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easy recipes fan

27 September 2011

easy recipes fan rated and commented on this recipe

Very good indeed! useful as it relies heavily on store cupboard ingredients and is ready quickly. Handy when you're stuck.

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fatty

03 December 2011

fatty rated and commented on this recipe

I love this, I also make it with smoked haddock and a poached egg on top, and sometimes I'll mix some cream through if I want a richer kedgeree.

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SGx

03 January 2012

SGx rated and commented on this recipe

Really lovely. Worth noting that for a veggie alternative you can use roasted aubergine instead of fish, it has a really nice smoky flavour!

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