Name: Kedgeree
Prep time: 10 min
Cook time: 20 min
Ingredients: 4 eggs; 2 tbsp olive oil; 1 large onion, finely chopped; 2 cloves garlic, crushed; 3 tsp mild curry powder; 1 ½ cups (250g) basmati rice; 650ml chicken stock; Salt and pepper; 1 cup (120g) frozen peas; 150g hot smoked salmon, skin removed, flaked; Chopped fresh parsley, to garnish; Greek yoghurt and lemon wedges, to serve

Use this by default

Choose Step-by-step to follow one instruction at a time, or Full method to see all instructions together. Turn this on to save the selected view as your default on mobile and tablet.

Place eggs in a saucepan and cover with water. Bring to a gentle boil and cook for 5 minutes (medium boiled eggs), or until cooked to your liking. Drain and immerse in cold water. Peel and slice eggs in half
Meanwhile, heat oil in a large, non-stick frying pan over a medium heat. Add onion and garlic. Cook, stirring for 3 minutes, or until soft. Add curry powder. Cook, stirring for 1 minute, or until fragrant. Stir in rice
Add stock to pan and stir to combine. Simmer gently covered, for 10 minutes. Remove lid. Stir in peas. Cover and cook for a further 3 to 5 minutes, or until rice is tender and peas are cooked. Remove from the heat. Scatter over flaked salmon
Top with eggs. Garnish with chopped parsley. Serve with yoghurt and lemon wedges

Tips & Hints:

Replace salmon with flaked tuna or canned salmon.
Garnish with chopped green chilli or drizzle with green sriracha just before serving.
Replace chopped parsley with chopped coriander.
Kedgeree can be served warm or cold. Great for lunchboxes or picnics.
To increase the eggs in recipe, stir 3 chopped boiled eggs through rice with salmon and serve another 3 eggs halved on top.

Place eggs in a saucepan and cover with water. Bring to a gentle boil and cook for 5 minutes (medium boiled eggs), or until cooked to your liking. Drain and immerse in cold water. Peel and slice eggs in half
Meanwhile, heat oil in a large, non-stick frying pan over a medium heat. Add onion and garlic. Cook, stirring for 3 minutes, or until soft. Add curry powder. Cook, stirring for 1 minute, or until fragrant. Stir in rice
Add stock to pan and stir to combine. Simmer gently covered, for 10 minutes. Remove lid. Stir in peas. Cover and cook for a further 3 to 5 minutes, or until rice is tender and peas are cooked. Remove from the heat. Scatter over flaked salmon
Top with eggs. Garnish with chopped parsley. Serve with yoghurt and lemon wedges

Tips & Hints:

Replace salmon with flaked tuna or canned salmon.
Garnish with chopped green chilli or drizzle with green sriracha just before serving.
Replace chopped parsley with chopped coriander.
Kedgeree can be served warm or cold. Great for lunchboxes or picnics.
To increase the eggs in recipe, stir 3 chopped boiled eggs through rice with salmon and serve another 3 eggs halved on top.

Place eggs in a saucepan and cover with water. Bring to a gentle boil and cook for 5 minutes (medium boiled eggs), or until cooked to your liking. Drain and immerse in cold water. Peel and slice eggs in half
Meanwhile, heat oil in a large, non-stick frying pan over a medium heat. Add onion and garlic. Cook, stirring for 3 minutes, or until soft. Add curry powder. Cook, stirring for 1 minute, or until fragrant. Stir in rice
Add stock to pan and stir to combine. Simmer gently covered, for 10 minutes. Remove lid. Stir in peas. Cover and cook for a further 3 to 5 minutes, or until rice is tender and peas are cooked. Remove from the heat. Scatter over flaked salmon
Top with eggs. Garnish with chopped parsley. Serve with yoghurt and lemon wedges

Tips & Hints:

Replace salmon with flaked tuna or canned salmon.
Garnish with chopped green chilli or drizzle with green sriracha just before serving.
Replace chopped parsley with chopped coriander.
Kedgeree can be served warm or cold. Great for lunchboxes or picnics.
To increase the eggs in recipe, stir 3 chopped boiled eggs through rice with salmon and serve another 3 eggs halved on top.

Nutrition Information

Per adult serving (382g)

Energy: 2030kJ

Calories: 485kcal

Protein: 24g

Fat Total: 19.2g

Fat Saturated: 3.7g

Carbs: 51.9g

Sugars: 3.4g

Fibre: 3.6g

Sodium: 1110mg

Ingredients

Method

Tips & Hints:

Tips & Hints:

Tips & Hints:

Nutrition Information

Feedback and Reviews

Follow Australian Eggs for more recipes

See the entire Australian Eggs recipe collection

Tips & Hints:

Ingredients

Method

Tips & Hints:

Tips & Hints:

Tips & Hints:

Nutrition Information

More Seafood Recipes

Follow Australian Eggs for more recipes

See the entire Australian Eggs recipe collection

Tips & Hints: