A traditional British dish of spiced rice and fish, ideal for breakfast, brunch, lunch or dinner!
- Cook the rice in a large saucepan of boiling water for 12-15 minutes or until just tender. Drain well.
- Meanwhile, place the eggs in a small saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and cook for 8 minutes for a medium yolk or until cooked to your liking. Drain. Refresh under cold running water. Peel and cut into wedges.
- Heat oil in a large, deep frying pan over medium-low heat. Add onion and cook, stirring, for 7 minutes or until onion softens. Add curry powder and cook, stirring, for 30 seconds or until aromatic. Add rice, parsley and lemon rind, and gently toss to combine.
- Add the salmon to the rice mixture and gently fold until just combined. Divide the kedgeree among serving bowls and top with egg and lemon wedges. Serve immediately.
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Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set