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Kedgeree
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Transform canned salmon into a delicious family-friendly rice dish.
Ingredients:
  • 40g butter
  • 1 large brown onion, finely chopped
  • 20.00 gm mild curry powder
  • 1 lemon, juiced
  • 600.00 gm Basmati rice, cooked, cooled
  • 6 hard-boiled eggs
  • 2 x 415g cans red salmon, drained, flaked into large pieces
  • 125.00 ml flat-leaf parsley leaves, chopped
  • crusty bread, to serve
Instructions:
  • In a large saucepan over medium heat, gently melt butter. Add onion and sauté until tender, about 3 minutes. Stir in curry powder and 1/4 cup of lemon juice until fully incorporated.
  • Stir in cooked rice until well coated with curry mixture. Cook for 5 to 8 minutes, stirring occasionally, until rice is heated through.
  • Chop 4 eggs. Fold them with rice and salmon. Season with salt and pepper. Cook for 1 to 2 minutes until heated. Remove from heat. Add parsley. Quarter the remaining 2 eggs. Top kedgeree with eggs. Serve with bread.

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