Salmon kedgeree Salmon! I hear you say, I know what your thinking but bear wit…

Salmon kedgeree

Salmon! I hear you say, I know what your thinking but bear with me… I was sent this version of the classic recipe from a friend in Bangkok, so it’s destined to have a cheap and happy ending.

This isn’t a dish that i see too often and its a shame. It is great for breakfast, lunch or dinner and only takes a few ingredients.

It might seem a strange combination to mix eggs, peas, curry spices and fish for breakfast, but trust me you won’t have any doubts after trying it.

You can pick up cheap tinned salmon and most other fish from the supermarket. It only costs a few dollars and is great for this.

Ingredients – serves 1 (£ 2.97)

1/2 An onion, sliced

1 Small tin of salmon or your preferred fish

2 Tbsp. curry powder or 1 Tbsp. of curry paste

1 Mug of long grain rice

1 Hard boiled, egg cut into wedges

1 Spring onion, sliced

3 Tbsp. butter

1 handful chopped parsley (optional)

Squeeze of lemon juice (optional)

Salt and pepper


In a small pan on a low heat, sweat the onions with 1 Tbsp. of the butter until soft. Stir in the curry powder (or paste) and stir in the rice to coat.

Use the same size mug as you measured the rice, to add two mugs of water to the pan.

Bring the pan to the boil and simmer on a low heat for about 12 minutes, until all of the liquid is absorbed and the rice is cooked (If the rice is still under, add a little more water and keep cooking for another 2-3 minutes).

Stir in the rest of the butter, the spring onion, parsley, a squeeze of lemon juice and season to taste.