My boyfriend’s mum makes a divine kedgeree (shout out Lorraine), and I’ve wanted to replicate the flavours ever since I first tried her version a few years ago. This dish has the perfect balance of health and indulgence and can be enjoyed for breakfast, lunch or dinner. I’ve used salmon but smoked haddock or mackerel work wonderfully too.
2 Salmon Fillets
1 Garlic Clove
2cm Piece of Ginger
1 Tsp of Curry Powder
1/4 Tsp of Turmeric
1/4 Tsp of Chilli Flakes
75g of Brown Basmati Rice
425ml of Vegetable Stock
60g of Frozen Peas
Small Bunch of Parsley
Get a frying pan on medium-high heat. Rub each salmon fillet with a tsp of olive oil and season with salt and pepper. Fry the salmon skin-side down for 4 minutes, flip and cook for another 2-3 minutes. Remove the salmon from the pan and set aside to cool. Flake into large chunks.
Prepare your vegetable stock and keep it hot.
Finely chop your onion, garlic and ginger. Add a splash of olive oil to a saucepan on medium heat and add the onion. Stir-fry for 2-3 minutes until softened. Add the ginger and garlic and cook for another minute. Add the curry powder, turmeric and chilli flakes and stir everything together. Add the rice and stir to coat in the spices for a minute. Pour your hot vegetable stock over the rice and cover with a lid. Bring the stock to the boil, then lower the heat and cook for 20-25 minutes.
Meanwhile, bring a pan of water to the boil over medium-high heat. Add your eggs and cook for 6 minutes, maintaining a gentle boil. Transfer the eggs to a bowl of cold or ice water and chill for a minute or two. Carefully peel off the shells.
Cook the frozen peas in boiling water as per pack instructions, drain and set aside.
When your rice has cooked, remove from the heat and fluff with a fork. Finely chop your parsley and slice your lemon into wedges. Stir the salmon flakes, peas and chopped parsley into the rice and divide between bowls. Halve the eggs and place on top with a couple wedges of lemon.