Quick curried kedgeree

Makes a great weekend brunch or supper

  • Cook:35 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 523
  • fat 11g
  • saturates 3g
  • carbs 82g
  • sugars 0g
  • fibre 2g
  • protein 30g
  • salt 3.53g


  • 1 bunch of salad or spring onions, trimmed
  • a knob of butter
  • 1 tbsp curry powder
  • 400g basmati rice
  • 4 eggs
  • 225g pack smoked salmon trimmings
  • 700ml hot chicken or vegetable stock


Use prawns or flaked smoked mackerel, trout or canned tuna instead of smoked salmon


  1. Cook the rice: Cut the green tops off the onions and roughly chop them, then roughly chop the white parts. Melt the butter in a large saucepan over a medium heat and tip in the white onions and the curry powder. Cook for a few minutes until the onions soften, then tip in the rice and stir to coat in the butter. Pour in the hot stock and bring to the boil. Stir once and boil for 5 minutes, then cover the pan with its lid and continue cooking the rice on the lowest possible heat for 15 minutes.

  2. Boil the eggs: While the rice is cooking, bring a small pan of water to simmering point. Lower in the eggs and simmer for 8-9 minutes until softly boiled. Move the pan to the sink and tip off the hot water, then fill the pan with cold water from the tap. Take out the eggs, then shell and roughly chop them.

  3. Finish the dish: Tip the rice into a serving dish, toss in the smoked salmon and the green onions and fork through. Taste and add salt and pepper if needed. Put the pieces of egg on top and serve.

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