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Kedgeree

A Victorian classic is totally up to date with the way we eat today.  Curried rice, peas, zucchini, grilled salmon and boiled eggs make for a perfect meal, any time of the day.

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 2

Ingredients

  • 1 salmon fillet approx 8 oz or 230 grams
  • 1 1/2 tbsp olive oil
  • 1 tsp Entube Harissa paste
  • kosher salt and cracked pepper
  • 1 tbsp butter
  • 1 medium onion thinly sliced lengthwise
  • 3 medium garlic cloves minced
  • 2 tsp Entube Curry paste or to taste
  • 1/4 tsp hot pepper flakes
  • 2 scallions root and dark green removed, the rest chopped into small rounds, divided
  • 1/2 cup basmati rice I used brown basmati, but feel free to use white
  • 1 cup + chicken stock feel free to use vegetable stock instead
  • 1/2 cup zucchini chopped into quarter moons
  • 1/2 cup sugar snap peas
  • 1/2 cup parsley, cilantro or both chopped
  • 2 eggs hard boiled (or medium boiled to your liking) halved

Instructions

  1. Prepare the salmon:

    Pat the salmon dry on both sides. Combine the olive oil, harissa paste, salt and pepper to taste in a small cup.  Brush this over the salmon, covering both sides.

  2. Preheat your girl pan on a medium high set burner.  Spray lightly with veggie spray.

    Lay the salmon, skin side down, onto the heat grill pan. Cook for about 6 minutes on first side.  Gently flip over and cook another 4 minutes, or until just cooked through.

    Remove from the heat to a plate.  Let cool and then flake into large bite size chunks.

    This can be done the day before and set aside in the refrigerator until you are ready to cook the rest of the meal.

  3. Rice:

    Heat the butter in a pan set over medium high heat.  Add the onions and cook for 3 minutes.  Add the garlic and cook another minute or so.  The onions should just be softening.  Add the curry paste, chilli flakes and some salt and pepper to taste.  Stir to coat the onions.

    Add 3/4 of the scallions and the rice.  Stir into the onion mixture for a good minute, until well coated.

  4. Add the chicken or vegetable stock.  Bring to a boil.  Then cover and reduce the heat to low.

    Simmer for 20-25 minutes, till the rice is almost tender, but not quite.  There should still be a little bit of liquid in the pot.

    Quickly lay the zucchini quarters and the peas over the rice, and place the lid back on.

    Cook for another 5-10 minutes, depending on where the rice was at.  

    At this point the liquid should've been absorbed, the rice tender, and the veggies just cooked through.

    Remove from the heat and gently stir in the parsley and the cilantro, saving some of the herbs for a garnish. Add the salmon flakes.

    Place into a serving dish.  Lay the eggs on top.  Sprinkle with remaining scallions, parsley and cilantro.

Recipe Notes

I state that you will need 1 cup + of stock.  This is affected by the rice you are using (check the cooking directions for the rice you are using)

The salmon can be prepared in advance.  In fact it can be leftover salmon from another meal.

The eggs can be prepared in advance and peeled.  Just wait to slice them in half until serving.

While I state that the veggies can be steamed with the rice, feel free to also prepare them in advance.  You can also grill or sauté them till just tender (do not over cook)

While this meal is great hot, traditionally it is served at room temperature.  Do what you want!