Name: Kedgeree Recipe - Australian Eggs
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 4 eggs; 2 tbsp olive oil; 1 large onion, finely chopped; 2 cloves garlic, crushed; 3 tsp mild curry powder; 1 ½ cups (250g) basmati rice; 650ml chicken stock; Salt and pepper; 1 cup (120g) frozen peas; 150g hot smoked salmon, skin removed, flaked; Chopped fresh parsley, to garnish; Greek yoghurt and lemon wedges, to serve

Kedgeree

Preparation time 30 mins
Serves 4 people
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Publication 12 October 2021
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Ingredients

4 eggs
2 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
3 tsp mild curry powder
1 ½ cups (250g) basmati rice
650ml chicken stock
Salt and pepper
1 cup (120g) frozen peas
150g hot smoked salmon, skin removed, flaked
Chopped fresh parsley, to garnish
Greek yoghurt and lemon wedges, to serve

Method

Place eggs in a saucepan and cover with water. Bring to a gentle boil and cook for 5 minutes (medium boiled eggs), or until cooked to your liking. Drain and immerse in cold water. Peel and slice eggs in half.
Meanwhile, heat oil in a large, non-stick frying pan over a medium heat. Add onion and garlic. Cook, stirring for 3 minutes, or until soft. Add curry powder. Cook, stirring for 1 minute, or until fragrant. Stir in rice.
Add stock to pan and stir to combine. Simmer gently covered, for 10 minutes. Remove lid. Stir in peas. Cover and cook for a further 3 to 5 minutes, or until rice is tender and peas are cooked. Remove from the heat. Scatter over flaked salmon.
Top with eggs. Garnish with chopped parsley. Serve with yoghurt and lemon wedges.

Notes

Replace salmon with flaked tuna or canned salmon.
Garnish with chopped green chilli or drizzle with green sriracha just before serving.
Replace chopped parsley with chopped coriander.
Kedgeree can be served warm or cold. Great for lunchboxes or picnics.
To increase the eggs in recipe, stir 3 chopped boiled eggs through rice with salmon and serve another 3 eggs halved on top.