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Salmon kedgeree recipe

60 ratings

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

Basmati rice can always be swapped for long-grain

Each serving contains

Energy
2635kj
630kcal 32%
Fat
13g 19%
Saturates
3g 15%
Sugars
6g 7%
Salt
1.3g 22%

of the reference intake
Carbohydrate 92.8g Protein 34.1g Fibre 6.5g

Method

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.