This Kedgeree recipe is perfect for busy nights! With minimal steps and simple ingredients, you'll create a flavorful and satisfying meal in no time. Customize it with your favorite curry powder, add a pinch of turmeric, or adjust the amount of salmon for a dish that's truly your own.
½ - 1tspcurry powder (depending on strength of powder and personal taste)
⅓- ½cuprice (I prefer Basmati)
½tspsalt
1tbspchopped parsley
Salt and pepper to taste
Instructions
Cook your eggs in a small saucepan on high heat until they’re hard-boiled.
In the meantime, pan fry your salmon fillet – skin side first. You should aim for slightly pink and soft in the middle and a nice crunchy skin – just a few minutes each side depending on the thickness. Put aside to rest.
Take the cooked eggs out of the saucepan and put aside to cool – don’t throw the water out. Carefully take out a tablespoon of the hot water, put it into a small dish and add the curry powder to it, stirring it to make a paste – put aside.
Put the saucepan with the remaining water back onto the heat to come to a boil. Add the salt and the rice (add more water if needed), and cook till done.
In the meantime, chop your parsley and put aside. Peel and slice the eggs and put aside. Roughly chop the salmon fillet and put aside.
Once the rice is cooked, drain off the water and rinse the rice. Put it back onto a low heat to warm through. Add the curry paste and mix through. Fold through the chopped parsley, sliced eggs and the salmon pieces. Add salt and pepper to taste and serve hot.