A kedgeree is the love child of an Indian Khichari and the colonial British obsession for all things curry. I grew up eating Khichari (a savoury porridge of rice and lentils often spiked with spices and enjoyed with a vegetable curry on the side) but it was only after I moved overseas that I discovered kedgeree. Loose references in old Indian and British cookbooks seem to suggest that kedgeree was take on Khichari. But with the addition of flaked fish and boiled eggs, it was fashioned into a delicious breakfast dish by the British after their stay in India.
We love kedgeree in our home because it is one of the most ingenious ways of using leftover rice. Another great selling point for this beautifully fragrant dish is that you can eat it hot or cold and it packs a powerful flavour punch, regardless. This is also one of my quick go-to meal prep recipes - prep the rice and boil the eggs and have dinner ready within minutes. Rice spiked with hot curry powder, lemon and herbs is just the most incredible combination of flavours.
I have a rice cooker (Breville Multichef) that I use to quickly cook basmati rice in (see Recipe Notes for tips on cooking the best pot of rice). From this point on, it is just a matter of a quick stir fry to produce a beautiful Smoked Salmon Kedgeree. The use of ghee and a good curry powder is essential to the gorgeous fragrant taste of this rice dish. My top two choices for curry powders are Bolst's and Keen's. The base kedgeree is vegetarian which means you can easily veganize the dish using the handy tips in my notes.
The Smoked Salmon Kedgeree makes for a great breakfast dish and an even better lunchbox option. On lazy nights, it is a lifesaver at the dinner table with a bit of pineapple or cucumber raita on the side. I hope you enjoy this recipe. I would love to hear your thoughts and feedback in the comments/rating below. Share you kedgeree with me on Instagram by tagging #cookrepublic. Thanks my lovely friends! x
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SMOKED SALMON KEDGEREEPrint Recipe Rate / Comment
- 2 tablespoons ghee
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 bay leaves
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1 tablespoon mustard seeds
- 1 leek, finely chopped (white only)
- 2 large tomatoes, finely chopped
- 4 cups cooked basmati rice *
- 2 tablespoons curry powder
- juice of 1 lemon
- 1 1/2 teaspoons sea salt flakes, or to taste
- 200 g cooked/smoked salmon fillets
- 2 boiled eggs, sliced in half
- lemon wedges, fresh coriander and dill - to serve
- Heat ghee in a large sauté pan or frying pan on medium. Add garlic, ginger, bay leaves, cumin seeds, fennel seeds and mustard seeds. Sauté for a few seconds until seeds start crackling and get fragrant.
- Add leek and sauté for a minute or two until leek starts softening and caramelising.
- Add tomatoes and cook for another minute or two until tomatoes are glazed and softened.
- Add cooked basmati rice, curry powder, lemon juice and salt. Mix well. (I use a potato masher to break down the rice and mix all the spices evenly. It is much easier than using a large spoon.)
- Flake cooked salmon fillets and add them to the pan. Mix well. Reduce heat, add 2 tablespoons of water if too dry, cover and cook for 2-3 minutes until warmed through.
- Garnish with boiled eggs, lemon wedges, fresh coriander and dill. Serve hot with a raita on the side.
Any tip on how to adapt this to suit a toddler who's not yet into spicy?? My husband and I are ok with spice, but unfortunately our son isn't yet. I have Keen's brand at home, but I suspect 2 tbsp will be waaaaay too hot for my boy and decreasing the qty to accomodate him will mean the dish won't be as fragrant and delish. Do you have a favourite mild curry brand??
Hello Cristel, Clive Of India (Mild version) at Woolies is quite mild. Keen's is mild as well. Curry powder has a different kind of heat (not the chilli kind .. but warming from black pepper and ginger and it hits the back of the throat rather than in the mouth). One trick I adopted when my boys were little and couldn't handle too many spices was to add just a dash (probably a quarter or half) of the curry powder to my entire dish, toss it around and remove a portion for them. I would then add the remaining quantity of the curry powder to the dish for the adults. Hope that helps. 🙂
Yumm...This recipe is delicious! Thanks Sneh 🙂 My granny made kedgeree with smoked haddock every week when I was a child and I’ve made it a few times along with her fish pie but not for a while. This is a wonderful variation. So many flavours bursting through. I’m glad I chucked my out of date spices away and used fresh ones. Was it supposed to be black (rather than yellow) mustard seeds? They were so tasty. X
This was delicious and very easy to prepare- thanks!
Oh I love, love, love kedgeree and the idea that something new and delicious emerged from two cultures coming together. Congratulations on your blog, by the way. It's stunning. I recently started my own and your work is truly inspiring.
Mouthwatering indeed. I''m not so fond of Indian food but I could say they're good. I have eaten kedgeree once and I hope to try this out. Looking forward to more of your Indian recipe.
fun recipe and nice use of smoked salmon
I haven't had kedgeree for ages. Yummy
Grew up with kedgeree as a colonial kid in Tanganyika but I think it was made with haddock and it had sultanas in it . Looks a great recipe and I'll defo give it a try.
Looks like a salmon biryani with boiled eggs to me.Old wine new bottle may be
Never heard of this before (probs hasn't reached Sweden yet) but now I'm definitely trying it!
This looks like a great autumnal recipe!