- 2x 250g
- (9oz) re
- (½pt) hot
- 125g (4 ½oz)
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.