Quick curried kedgeree

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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.

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

"I combined the smoked salmon with some prawns for a slightly more special and luxurious version for a weekend birthday brunch. Perfect for a light supper too."

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

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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

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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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Ingredients

• 1 bunch of salad or spring onions , trimmed
• a knob of butter
• 1 tbsp curry powder
• 400g basmati rice
• 4 eggs
• 225g pack smoked salmon trimmings
• 700ml hot chicken or vegetable stock

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Difficulty and servings

Serves 4

Preparation and cooking times

Super healthy

Ingredients

• 1 bunch of salad or spring onions , trimmed
• a knob of butter
• 1 tbsp curry powder
• 400g basmati rice
• 4 eggs
• 225g pack smoked salmon trimmings
• 700ml hot chicken or vegetable stock

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

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