Please Pass the Recipe

sharing recipes from one generation to the next


kedgeree doneKedgeree satisfies both my love of curry, and rice.  Some sources say this dish was created in India during the time of the British Raj, combining the idea of eggs and kippers for breakfast with leftover lentils and rice. Others argue that it was taken to India by the Scottish then gained popularity when it returned to England. However it evolved, I have created my own version to serve as a light dinner, and  I make enough to serve leftovers for breakfast.  Rice, boiled eggs, smoked fish and curry spice are the backbone of kedgeree. Sometimes I add lentils, corn, peas, carrots, celery, it just depends what’s in the fridge, though a word of warning, the rice should be the hero so don’t overdo the extras. This is as I served it last weekend, and the best Sunday breakfast for months!

 1 cup basmati rice

2 cups vegetable stock

2 tablespoons vegetable oil

2 cloves garlic, finely chopped

3 cm piece fresh ginger, finely chopped

2 tablespoons good curry powder

300 g hot smoked salmon, flaked

4  boiled eggs, peeled and roughly chopped

½ cup fresh coriander, finely chopped

Optional Extras: some or all of the following             

½ carrot, finely diced

½ cup peas

½ cob corn kernels

1 stick celery, finely diced

3 spring onions, finely sliced

½ zucchini, finely diced

1 cup cooked brown lentils

In a large pan with a tight fitting lid, heat the vegetable oil. Saute the ginger and garlic for a few minutes, then add the vegetables and curry powder. Cook for a few minutes stirring constantly. Add the rice, lentils and stock. Bring to the boil, then reduce the heat to the lowest setting, cover the pot and steam the rice for 10 minutes. Turn off the heat then add the salmon and eggs to the pot but do no stir. Cover and rest for a further 10 minutes. Add the coriander, then using a fork, toss the fish and eggs through the rice. Serves 2 with leftovers for breakfast.


About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

4 comments on “KEDGEREE

  1. The Hungry Mum
    July 8, 2012

    Have never tried making this but it looks sooooo good!


  2. Cheap Luxury
    June 15, 2012

    This was one of my favourite childhood dishes!


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