Hot smoked salmon kedgeree with turmeric eggs

Kedgeree is a breakfast dish of rice, fish, spices and eggs. It was popularised in the UK, inspired by India's khichari or khichdi.

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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Ingredients

• 600 g (3 cups) basmati rice
• 3 tbsp ghee
• 1 red onion, finely sliced
• 2 garlic cloves, roughly chopped
• 2 tsp grated ginger
• 2 bay leaves
• 1 tbsp mustard seeds
• 2 tbsp Keens curry powder
• 2 tomatoes, finely diced
• 1 lemon, juiced
• salt and black pepper, to season
• 200 g hot smoked salmon
• ¼ cup finely shredded dill, to serve
• lemon wedges, to serve
• thick yoghurt, to serve

Turmeric eggs

• 4 eggs
• 2 tbsp ghee
• 1 tsp turmeric
• ¼ tsp chilli powder

Instructions

1. Bring a large saucepan of water to the boil and salt it as you would for pasta. Add the rice and boil for 10 minutes, drain in a colander and rinse with cold water, the set aside to drain well. You can do this the day before and refrigerate until needed.
2. Meanwhile, for the turmeric eggs, bring a saucepan of water to the boil. Prick a hole in the base of the eggs and boil for 6½ minutes. Drain, refresh in iced water until completely cool, then peel. Melt the ghee in a small frying pan over medium heat, then add the turmeric and chilli powder. Add the eggs and spoon the ghee over the eggs, gently rolling them around the pan until they are vibrant yellow. Remove from the pan and season with salt.
3. Heat a large frying pan over medium heat. Add ghee and when hot, add the onion and fry for about 5 minutes or until the onions are nicely caramelised. Add the garlic and ginger and fry for about 1 minute or until fragrant. Add the bay leaves, mustard seeds and curry powder and fry for another minute. Add the tomato and cook for another 30 seconds, then add the lemon juice and rice. Stir to coat the rice evenly in the ghee and spices, then flake in the salmon. Fry for 1-2 minutes or until warmed through, then transfer to a serving plate. Top with the eggs and dill and serve with lemon wedges and yoghurt.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Brunch

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G