A sort of salmon kedgeree

There are 2 trains of thoughts about the originality of the kedgeree. Many say that it origins from the United Kingdom. It is a traditional British breakfast that is heavy with Indian influence. Many also say that the kedgeree originated from Scotland. In my dictionary, kedgeree is curry flavoured rice dish with fish, eggs and generous portions of fresh parsley. I never had one from the UK or Scotland so there is no reference point except having seen it cooked on TV by celebrity chefs and markets in both Melbourne and Sydney.

I was at the Sydney Fish Market and picked up some smoked eel but unfortunately for me, I brought home all other seafood except the eel. Sad face indeed. I had to think on my feet and used salmon instead.

salmon kedgeree

To be honest, I had no idea how to cook this the proper way. This is my version of kedgeree or rather glorified fried rice as rightly named by Mister.

Ingredients:

Poached salmon

  • 700g of salmon fillet
  • 250ml of white wine
  • 1.5l water
  • 3 dried bay leaves
  • 1/2tbsp curry powder
Please note – You can use to poach it with milk instead.

Kedgeree

  • 4 eggs
  • 4 shallots, diced
  • 4 garlic cloves, diced
  • 2 x 2cm by 0.5cm ginger, julienned
  • 2 tomatoes
  • 1/2 bunch of fresh parsley
  • 1 fresh chilli, sliced
  • 400g of cooked basmati rice
  • 1.5tbsp curry powder
  • 1tbsp yellow mustard seeds
  • 1tbsp of peanut oil
  • Juice of 1 l

Method:

Poach salmon

  1. Place bay leaves, wine and water into a pan. Bring to boil and then lower to low heat
  2. Add the salmon to the simmering liquid, cover the lid and poach for about 10 mins
  3. Remove and use a fork to flake it. Some of the flesh might be still borderline cooked but that is ok. It an finish its cooking in the wok or pan with the rest of the ingredients
Please note – You can choose to throw the skin away but I kept and used it.

Kedgeree

  1. Boil the eggs for about 10 minutes. Set aside to cool and then peel and quarter
  2. Add peanut oil to a semi hot wok or pan on medium heat. Add the ginger first and fry till it is lightly brown. This should be a couple of minutes. Then add the diced shallots and garlic and allow it to soften
  3. Next add mustard seeds and curry powder. The mustard seed will start popping and it is ready for the diced tomatoes and 3/4 portion of the sliced red chillies. Combine all for about 30 secs
  4. Add the rice to the mixture and stir to combine. Season well
  5. Then add the fish, quartered eggs, parsley and lemon juice. Combine gently. Sprinkle the rest of the red chillies on top and serve
I can have this for breakfast but it works anytime of the day. You can choose to use normal rice but I used basmati instead. Mister and I enjoyed a big bowl of this before heading off to Maroubra to enjoy the rest of our anniversary weekend.
This is probably not how traditional kedgeree should be but definitely delicious in my books.

salmon kedgeree