Warm, lightly spiced, and deeply comforting, Kedgeree is a dish that feels like a hug in a bowl. Traditionally made with smoked fish, rice, and eggs, this British-Indian fusion meal has evolved over the centuries—and it’s super easy to adapt using pantry staples like canned salmon.
Ingredients
- 1 cup basmati rice (uncooked)
- 1 tbsp olive oil or butter
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 tsp mild curry powder (or to taste)
- 1/2 tsp turmeric (optional, for color)
- 1 can (about 5–6 oz) salmon, drained and flaked
- 2 boiled eggs, peeled and halved
- 1/4 cup fresh parsley or cilantro, chopped
- Juice of 1/2 lemon
- Salt and black pepper to taste
Optional add-ins:
- A splash of cream or plant milk for richness
- Frozen peas for extra color and veg
- A pinch of chili flakes if you like heat
Instructions
Cook the rice: Rinse the basmati rice until the water runs clear. Cook it according to package instructions. Fluff and set aside.
Sauté the aromatics: In a large pan, heat the oil or butter. Add the chopped onion and cook until soft and golden (about 5 minutes). Stir in the garlic, curry powder, and turmeric. Cook for 1–2 minutes more until fragrant.
Add the salmon: Flake in the canned salmon and stir gently to warm through and coat it in the spices. (If using peas, add them here too.)
Combine with rice: Add the cooked rice to the pan and stir gently to mix. Squeeze in the lemon juice, season with salt and pepper, and warm everything through.
Top with eggs & herbs: Slice or halve your boiled eggs and place them on top. Sprinkle over the chopped parsley or cilantro.
Serve warm and enjoy with an extra squeeze of lemon or a dollop of yogurt if you like.
Why We Love It:
Packed with protein, omega-3s, and comfort
Flexible: great for breakfast, lunch, or dinner
Budget- and pantry-friendly
