How I love kedgeree. I know it's meant to be a breakfast-brunch type of dish, but curry doesn't go very well with my coffee, I think. I prefer it in the evenings, when I don't have much time to cook. I used smoked salmon, which goes very well with the curry.
What do you need?
400 g basmati rice
750 ml chicken or vegetable stock
1 onion, chopped
2 tbsp vegetable oil
4 spring onions, chopped
1 chili, deseeded and sliced
1 tbsp yellow curry powder or paste (to taste)
1 knob of butter
4 hard boiled eggs
200 g smoked salmon
1/2 bunch of coriander (cilantro) or flat leaf parsley
1 lemon (juice)
Pour the stock into a saucepan and add the rice. Bring to the boil (lid on). When the rice boils, remove the lid and let it simmer on low medium heat until all the stock is gone. Turn off the heat and put the lid back on.
Heat the oil in a large pan and tip in the chopped onion. Fry over medium heat for 8 minutes. Stir in the curry and let it fry for another minute. Stir in the cooked rice and add the nob of butter. Keep stirring. When the butter is melted and the rice is beautiful yellow, remove the pan from the heat and stir in the smoked salmon, the spring onions, the chili and the coriander or parsley. Taste and add pepper and salt if needed. Peel the eggs and cut them in 4, add them to the kedgeree.