Name: Kedgeree
Prep time: 10 minutes
Cook time: 25-30 minutes
Yield: 4
Ingredients: 300g basmati rice; 2 heaped tsp mild-medium curry paste (or powder); 1 heaped tsp mild (dulce) smoked paprika; 4 eggs; 2 tsp sunflower oil; 1 leek, finely chopped; 1 red pepper, finely chopped; 300g skinless, boneless salmon, roughly cut into 2–3 cm cubes; juice 1 lemon; 1 tbsp low-fat yogurt; handful of finely chopped coriander, plus sprig to serve; 1 lemon, cut into wedges

This version of the breakfast classic is made with fresh salmon and smoked paprika instead of smoked haddock, which is high in salt.

Serves

Prep

10 minutes

Cook

25-30 minutes

Each 114g serving contains (excludes serving suggestion)

KCal

555

Carbs

62.7g

Fibre

3.2g

Protein

30.6g

Fat

19.5g

Saturates

4.0g

Sugars

2.8g

Salt

0.4g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

300g basmati rice

2 heaped tsp mild-medium curry paste (or powder)

1 heaped tsp mild (dulce) smoked paprika

4 eggs

2 tsp sunflower oil

1 leek, finely chopped

1 red pepper, finely chopped

300g skinless, boneless salmon, roughly cut into 2–3 cm cubes

juice 1 lemon

1 tbsp low-fat yogurt

handful of finely chopped coriander, plus sprig to serve

1 lemon, cut into wedges

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Method

Step 1

Rinse the basmati rice in water and add to a pan with 700ml boiling water (1 part rice to 2 parts water). Add 1 heaped tsp of the curry paste and all the smoked paprika, mix bring back to the boil, cover, reduce the heat and simmer for 10-12 minutes. Turn off the heat and leave to stand for 3 minutes with the lid on. All the water should then be absorbed.

Step 2

Meanwhile, boil 4 eggs for 5 minutes, refresh in cold water, peel and cut into quarters.

Step 3

Heat the sunflower oil in a frying pan and add the leeks and red pepper. Cook for 5–7 minutes, stirring regularly, until they’re soft.

Step 4

Mix the remaining curry paste with the leeks and pepper abd add the salmon. Cook for 3–4 minutes and set aside.

Step 5

Add the lemon juice, yogurt and coriander to the rice and mix well.

Step 6

Fold the vegetable and salmon mixture into the hot rice and top with the egg quarters, lemon wedges and a sprig of coriander.

Recipe tips

Kedgeree can easily be made vegan if you omit the eggs and use mushrooms or smoked tofu instead of fish.
You could use any white fish, such as cod or haddock, or add some prawns, too. Parsley works well if you don’t have coriander.
For a quicker dish, you could use ready-cooked rice and add the paprika to the vegetables and salmon. Eggs can be hard boiled the day before and kept in the fridge.