Quick curried kedgeree

Quick curried kedgeree

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(14 ratings)

Cook: 35 mins


Serves 4
Makes a great weekend brunch or supper

Nutrition and extra info

  • Healthy


  • kcal523
  • fat11g
  • saturates3g
  • carbs82g
  • sugars0g
  • fibre2g
  • protein30g
  • salt3.53g
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  • 1 bunch of salad or spring onions, trimmed
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • a knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp curry powder
  • 400g basmati rice
  • 4 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 225g pack smoked salmon trimmings
  • 700ml hot chicken or vegetable stock


  1. 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.

  2. 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.

  3. 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.

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Comments (16)

bingylala72's picture

I cook my version of this recipe a lot - great for using up mackerel fillets/smoked salmon. First I fry ginger, onions and garlic. I omit the eggs and add sliced carrots, broccoli, peppers for a more substantial dish. Also, I add garam masala and fresh coriander/parsley. On the side I serve yoghurt mixed with shredded cucumber and lemon juice. When I've run out of rice, I even used bulgar wheat, which actually tastes less stodgy.

I find it cooks better in a frying pan with a dinner plate on top.

brocks's picture

Doesn't sound much like the original recipe!

thecherub's picture

I really liked this dish, it was relatively quick and simple and cheap too! I used smoked mackerel and also added peas as others suggested. This is one to make again.

damson's picture

Forgot to say I also added peas to increase the veg content - great for adding sweetness to the smoky mackerel.

damson's picture

This was absolutely delicious. I was looking for some inspiration to use up a packet of mackerel fillets that were going out of date.
Quick and easy to whip up from store cupboard ingredients (I dare say you could use an ordinary onion if you didn't have spring onions) and healthy too. This will become a regular in our house.

marianmcnally's picture

I needed more stock, and I would add more spice to increase the strength of flavour. Easy to make, I like the idea of a poached egg, may try this again.

armagreggon's picture

Tried with smoked haddock. Found it to be very bland

siobhang's picture

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

tinydancer's picture

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.

elisaponsele's picture

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

cshields's picture

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

kitchen_slave's picture

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.

kathrynyoung's picture

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

kathrynyoung's picture

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

natashajoyner's picture

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.

slink_84's picture

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

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