Kedgeree
From xerxes 16 years ago
- 20 minutes to make
- Serves 4
This indian dish was brought to England roundabout the time of the Raj. Traditionally, it's served for breakfast, but it's a good dish to serve for brunch or even lunch
Ingredients
- 16 oz smoked salmon (tinned is ok) shopping list
- 2 Tbsp olive oil shopping list
- 4 green onions, chopped shopping list
- 1 tsp curry paste (or used curry powder, mixed with melted butter 1:1) shopping list
- 2 cups cooked basmati or long-grain white rice shopping list
- salt and pepper shopping list
- 2 oz butter shopping list
- 4 hard-boiled eggs shopping list
- 2 Tbsp chopped fresh parsley, to garnish shopping list
How to make it
- Heat olive oil in saucepan or medium frypan, add the green onions and soften for about 4 min
- Stir in the curry paste and add the rice
- add the salmon with the butter. Stir gently over low heat till the butter has melted.
- Chop 2 of the hard-boiled eggs and add to the frypan
- Turn out onto a dish. Slice the remaining eggs and use for garnish
- Scatter parsley and serve immediately
People Who Like This Dish 5
- ttaaccoo Buffalo, NY
- paintedtorso Nowhere, Us
- quaziefly ALL POINTS
- lacrenshaw Horsham, PA
- leonora5 Kleinemonde, ZA
- mbeards2 Omaha, NE
- xerxes Wheat Ridge, CO
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The Rating
Reviewed by 3 people-
This dish would not be to my liking but if I made it, I know many who would partake! My thanks and my 5, xerxes.
Lorraine
lacrenshaw
in Horsham loved it
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Reviews & Comments 3
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Your Comments
" It was excellent "