Ingredients
Method
- Melt butter in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
- Stir in garlic, curry powder, ginger, and turmeric. Cook for another minute until fragrant.
- Add the cooked rice to the skillet and stir well, making sure every grain gets coated with the spices. If your rice is cold from the fridge, you may need an extra minute here.
- Gently fold in the flaked salmon and thawed peas. Be gentle — you want nice flakes of fish, not mush. Cook for 2-3 minutes until everything is heated through.
- Meanwhile, hard-boil your eggs: place eggs in a pot of cold water, bring to a boil, then remove from heat and cover with lid. Let sit for 9 minutes for firm whites and creamy yolks. Cool under running water before peeling and chopping.
- Stir the chopped eggs into the kedgeree along with lemon juice. Taste and adjust seasoning — you may want more salt or an extra squeeze of lemon.
- Serve immediately, topped with fresh herbs and a sprinkle of curry powder. Add lemon wedges on the side.
Nutrition
Notes
I keep this recipe in my rotation because it's unfussy enough to throw together when I'm tired, but special enough that people ask for seconds. The trick is getting the fish properly flaked — not mushy, not chunky. A fork works best, and you want gentle pressure so you don't break up your flakes into dust.
Serve it straight from the pan with a wedge of lemon on the side. I like to use whatever fish I have on hand: salmon is my go-to, but haddock works beautifully too, as does cod or even smoked mackerel if you want something richer.