Smoked Salmon Kedgeree - Cook Republic #healthyrecipe #dinner #foodphotography


  • Author: Sneh
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Dinner, Mains
  • Cuisine: Gluten Free


  • 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)
  • 200g cooked/smoked salmon fillets
  • 2 boiled eggs, sliced in half
  • lemon wedges, fresh coriander and dill – to serve


  1. 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.
  2. Add leek and sauté for a minute or two until leek starts softening and caramelising.
  3. Add tomatoes and cook for another minute or two until tomatoes are glazed and softened.
  4. 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.)
  5. 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.
  6. Garnish with boiled eggs, lemon wedges, fresh coriander and dill. Serve hot with a raita on the side.


Make It Vegan – Use olive oil instead of ghee. Skip the boiled eggs. Substitute salmon with smoked tofu or roasted sweet potato cubes.

Vegetarian Alternatives To Smoked Salmon – Smoked Tofu, Pan Fried Halloumi, Pan Fried Paneer Cubes, Oven Roasted Sweet Potato.

* Cooking Basmati Rice – Always wash in cold water, rinse and drain the rice. Do this 3-4 times until the rinsing water gets clear. This helps reduce the starch covering the rice, resulting in fluffier individual grain after cooking. I use a rice cooker to cook my rice using the rice/water ratio 1 : 1.5. Turn off the warmer after cooking to allow the rice to cool down. Always use cold rice for a stir-fry like this one.


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