Salmon kedgeree recipe
You'll only need 150g of leftover cooked fish to make this comforting kedgeree for breakfast, lunch or dinner. The dish originated in India and is made with fried rice, flakes of cooked fish and chunks of hardboiled egg.
See method- Serves 2
- 10 mins to prepare and 20 mins to cook
- 630 calories / serving
- Dairy-free
Ingredients
- 2 eggs
- 1 onion
- sunflower oil
- ½ tsp mild curry paste
- 200g basmati rice
- 150g frozen peas
- 150g cold cooked leftover salmon or other leftover fish
- a few sprigs of coriander or parsley
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Shop ingredientsEach serving contains
- Energy
- 2635kJ 630.0kcal
- Fat
- 13g
- Saturates
- 3g
- Salt
- 1.3g
- Sugars
- 6g
of the Reference intake
Carbohydrate 92.8gProtein 34.1gFibre 6.5g
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- Hardboil the eggs and allow to cool enough to peel and cut into quarters.
- Peel and chop the onion and fry in a little sunflower oil until tender.
- Add the curry paste, basmati rice and frozen peas.
- Pour over 400ml boiling water, bring to the boil, cover and simmer for 15 minutes until tender.
- Flake the cold cooked leftover salmon, or cut smoked salmon into strips, and fork into the rice.
- Cook for 3-4 minutes to heat the fish through, then add the eggs and sprigs of coriander or parsley.
- See more Salmon recipes
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.
