The best kedgeree recipe

This tasty and hearty recipe is packed with flavours of hot smoked salmon, curry, and fragrant parsley. Kedgeree is eaten hot or cold, and it’s traditionally considered a breakfast dish but is also enjoyed as lunch or dinner. Ready in just 20 minutes, this tasty meal is a great option for a family dinner because it’s filling, comforting, and made with fresh and wholesome ingredients.

Prep Time: 10 mins

Cook Time: 20 mins

Serves: 4


  • 4 eggs
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 3 tsp mild curry powder 
  • 1 ½ cups (250g) basmati rice
  • 650ml chicken stock
  • Salt and pepper
  • 1 cup (120g) frozen peas
  • 150g hot smoked salmon, skin removed, flaked 
  • Chopped fresh parsley, to garnish
  • Greek yoghurt and lemon wedges, to serve


  1. Place eggs in a saucepan and cover with water. Bring to a gentle boil and cook for 5 minutes (medium boiled eggs), or until cooked to your liking. Drain and immerse in cold water. Peel and slice eggs in half.
  2. Meanwhile, heat oil in a large, non-stick frying pan over a medium heat. Add onion and garlic. Cook, stirring for 3 minutes, or until soft. Add curry powder. Cook, stirring for 1 minute, or until fragrant. Stir in rice.
  3. Add stock to pan and stir to combine. Simmer gently covered, for 10 minutes. Remove lid. Stir in peas. Cover and cook for a further 3 to 5 minutes, or until rice is tender and peas are cooked. Remove from the heat. Scatter over flaked salmon.
  4. Top with eggs. Garnish with chopped parsley. Serve with yoghurt and lemon wedges.

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