Ingredients
4
medium
eggs
1
tbsp
(15ml)
olive
oil
1
onion,
finely
diced
1
garlic
cloves,
crushed
1
tsp
mild
curry
powder
1
tsp
turmeric
2x 250g
(9oz) re
ady
to
microwave
basmati
rice
300ml
(½pt) hot
vegetable
stock
3
tbsp
coriander
125g (4 ½oz)
frozen
peas
300g
(10oz)
hot
smoked
salmon
flaked
Lemon
wedges,
to
serve
Method
Place the eggs in a pan and cover with cold water. Bring to the boil and simmer for 4 minutes before plunging into cold water, peeling and cutting into quarters.
Meanwhile heat the oil in a pan and saute the onion and garlic for 5 minutes. Stir through the curry powder and turmeric, then the rice.
Pour over half the stock and leave to simmer for 5 minutes. Then pour over the remaining stock, peas and flakes of salmon. Cook for a further 5 minutes before stirring through the coriander and egg quarters. Serve with lemon wedges.
Top Tip for making Speedy Salmon Kedgeree Recipe
Traditionally made with smoked haddock but any smoked or non smoked fish can easily be substituted.
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