Baked Salmon Kedgeree

    1 hour

    This recipe comes from my partner's mother and is a favourite dish of his. I never had it before Robyn cooked it for us and I absolutely loved it, thus I was determined to master it myself. The recipe below is a slight variation on the original family recipe I was given because I couldn't help making it my own. Kedgeree is a east european curry traditionally made with smoked haddock.


    Queensland, Australia
    2 people made this

    Serves: 6 

    • 400g fresh skinless salmon (you can use canned/tinned but it's nicer if you don't)
    • 1 tablespoon olive oil + extra for frying
    • 1 lemon, juiced and zested
    • 4 tablespoon water
    • 1 cup long grain or basmati rice
    • 1 large red capsicum, diced
    • 200g sweet corn (fresh off the cob or tinned)
    • 1 large onion, diced
    • 1/2 cup parsley, chopped
    • 1 tablespoon curry powder
    • 1 teaspoon cayenne pepper
    • 1 teaspoon ground tumeric
    • 100ml fresh cream (not thickened)
    • 3 medium eggs
    • 2 teaspoons salt
    • 1 cup grated mozarella cheese

    Preparation:10min  ›  Cook:50min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. The next three steps should be done at roughly the same time, otherwise this will substantially increase your cooking time.
    2. Bring 1 cup of rice and 8 cups of water to the boil in a large pot on the stove. Add 2 tablespoons salt and reduce water to a light boil. Cook rice until soft but not gluggy, 10-15 minutes. Don't be tempted to under cook the rice as this will dry out the kedgeree during baking. Drain the rice well then return to the large pot.
    3. Combine olive oil, lemon juice, and water in small saucepan over low heat. Once just simmering add the salmon, cover then reduce heat to low. Allow the fish to poach for 10-20 mins, turning once, until it flakes easily. Drain and allow it to cool. If you are using canned/tinned salmon you can omit this step.
    4. Heat a small amount of oil in the frypan over medium heat. Add the onion and saute until starting to soften, then add the capsicum and corn. When capsicum is soft add a dash of extra oil and then sprinkle the curry powder, pepper, turmeric, and grated lemon zest then stir through quickly. Heat until fragrant then remove from heat. Stir through parsley and set aside to cool.
    5. Whisk the eggs with the cream until thick and fluffy, then quickly stir through the cooled curry mix in the saucepan until well combined. Stir this through the drained rice in the large pot.
    6. Gently flake the salmon, allowing the flakes to come away naturally. Remove any bones as you go. Gently stir the salmon and half the cheese through the rice mixture in the large pot until just combined.
    7. Spread the kedgeree into the casserole dish then sprinkle the top with the remaining grated cheese. Bake in the oven for 20 minutes or until heated through and the cheese on top has just turned golden. ENJOY!

    Other ideas

    To make this recipe on a budget use tinned/canned salmon and milk instead of cream. This recipe can also be made without the baking however you must be able to cook the rice, salmon, and curry all at the same time. Omit the time for cooling and stir through the whisked eggs and cream directly into the drained rice before stirring through the curry mixture. Serve as is once all combined without the extra grated cheese on top. When cooked as above without the baking this recipe can also be served cold as a rice salad or as tasty leftovers.

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