Light and tasty, this easy Kedgeree dish is a must-have for your Springtime brunch!
Celebrate beautiful Spring days with a lovely Smoked Salmon and Prawn Kedgeree dish! This delicious and comforting Kedgeree is a delightful British fusion dish originating from India’s colonial days. Delight your senses with a flavourful blend of wholesome ingredients and spices, finished with a touch of lemon for that added freshness.
This gorgeous dish is perfect for an alfresco brunch on a gorgeous Spring day or great for family dinners. The best part? This one-pot recipe is incredibly easy to make and is ready to serve in 20 minutes!
Serves 4 | Cook time 20 mins
Ingredients
- 1.5 Cups Basmati Rice
- 3 Cups Chicken or Fish Stock
- 2 tablespoons of Butter or Ghee
- 1 Brown Onion or 2 French Shallots, Finely Chopped
- 1 Carrot, Cubed
- ¼ bunch Coriander, Stalks and Leaves Separated
- 2 Cloves Garlic, Crushed
- 12 Medium Raw Deshelled Prawns
- 2 tablespoons of Curry Powder
- ½ Cup Frozen Peas
- ½ Cup Baby Spinach
- Zest and Juice of 1 Lemon
- 2 Fillets Hot Smoked Salmon
Instructions:
1. Wash the rice under running water until clear, then place in a pot with the stock. Bring to a simmer and cook for 12-15 minutes with the lid on.
2. At the same time, cover the eggs in a pot with water and bring up to the boil. Once a slow boil, cover and cook for 5 minutes. Take off the heat. Drain and place in cold water to cool.
3. While the rice is cooking, melt the butter in a large pan. Add the onion, carrot and chopped coriander stalks and sauteé until softened. Add in the garlic for a couple more minutes, stirring regularly.
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4. Add the prawns to the hot pan and sear on one side until turning pink at the edges. Stir and turn over the prawns and cook for 2-3 minutes more until opaque.
5. Stir in the curry powder and cook for 2-3 minutes. At this stage take off the heat if the rice isn’t done yet.
6. When the rice is cooked soft through, fluff with a fork, add to the pan with the prawns and stir well.
7. Add in the frozen peas, spinach and lemon. Bring up to desired temperature with the lid on.
8. Peel the eggs and slice through the middle. Stir eggs through kedgeree, flake over the salmon and add the eggs on top.
9. Garnish with coriander and lemon wedges and it's ready to serve!
Next Read: Spring Recipe: Easy Greek Lemon Chicken Risotto
