About this recipe:This salmon kedgeree recipe comes from my partner's mother and is a favourite dish of his. The recipe below is a slight variation on the original family recipe I was given because I couldn't help making it my own.
185g basmati rice
2 teaspoons salt
1 tablespoon olive oil + extra for frying
juice and zest of 1 lemon
4 tablespoons water
400g fresh skinless salmon
1 large red pepper, chopped
200g sweetcorn (fresh or tinned)
1 large onion, chopped
15g parsley, chopped
1 tablespoon curry powder
1 teaspoon cayenne pepper
1 teaspoon turmeric
3 medium eggs
100ml single cream
150g grated mozzarella cheese
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Method Prep:10min › Cook:50min › Ready in:1hr
Preheat oven to 180 C / Gas 4. You will also need a medium casserole dish (30x20cm), a medium frying pan, a small saucepan with lid and a large saucepan or stock pot. The next three steps should be done at roughly the same time, otherwise this will substantially increase your cooking time.
Bring 185g of rice and 1.5 litres of water to the boil in a large pot on the hob. Add 2 teaspoons salt and reduce water to heavy simmering (light boil). Cook rice until soft but not sticky (usually 10-15 minutes). Don't be tempted to undercook the rice as this will dry out the kedgeree during baking. Drain the rice well then return to the large pot.
Combine 1 tablespoon oil, juice from 1 lemon, and 4 tablespoons water in small saucepan over low heat. Once just simmering add the salmon to the pan and cover the pan with the lid and reduce the temperature to the lowest heat possible. Allow the fish to poach for 10-20 minutes (depending on the thickness of your salmon), turning only once during the cooking time (about half way through) or until it flakes easily when tested with a fork. Drain the fish and allow it to cool.
Heat a small amount of oil in a frying pan over medium heat. Add the onion and saute until starting to soften, then add the pepper and sweetcorn. When soft add a bit of extra oil and then sprinkle the curry powder, pepper, tumeric and grated lemon zest. Stir to combine. Heat until fragrant then remove from heat. Stir through parsley and set aside to cool.
Whisk the eggs with the cream until thick and fluffy, then quickly stir through the cooled mix in the pan until well combined. Stir this through the drained rice in the large pot.
Gently flake the salmon, allowing the flakes to come away naturally. Remove any bones (if there are any) as you go. Gently stir the salmon and half the cheese through the rice mixture in the large pot until just combined. Don't be overzealous with your stirring as this will break up the salmon too much.
Spread the kedgeree into the casserole dish then sprinkle the top with the remaining grated cheese. Bake in the oven for 20 minutes or until heated through and the cheese on top has just turned golden. ENJOY!
To make this recipe on a budget use tinned salmon instead; simply skip step 3.
This recipe can also be made without the baking however you must be able to cook the rice, salmon and curry all at the same time. Omit the time for cooling and stir through the whisked eggs and cream directly into the drained rice before stirring through the curry mixture. Serve as is once all combined without the extra grated cheese on top.
When cooked as above without the baking this recipe can also be served cold as a rice salad or as tasty leftovers.