Name: Brown rice kedgeree
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 4
Ingredients: Curry sauce; 60 gram butter; 1 medium (170g) red onion, chopped finely; 1 clove garlic, crushed; 1 teaspoon freshly grated ginger; 1 teaspoon curry powder; 2 medium (300g) vine-ripened tomatoes, chopped finely; 1 tablespoon tomato paste; 1/3 cup (80ml) white wine; 1/4 cup (70g) plain yoghurt; 1 cup (200g) brown rice; 400 gram fresh skinless salmon fillet; 2 tablespoon lemon juice; 1 cup loosely packed fresh parsley leaves; 1 cup loosely packed fresh coriander leaves; 4 soft-boiled eggs, quartered

Brown rice kedgeree

This traditional Indian dish combines smoked salmon, eggs, yoghurt and a spicy curry folded through rice. It is best for a spectacular healthy brunch, light lunch or side.

Skip to Recipe

Serves 4

Prep

35M

Cook

50M

Total

1H 25M

Ingredients

Curry sauce

60 gram butter

1 medium (170g) red onion, chopped finely

1 clove garlic, crushed

1 teaspoon freshly grated ginger

1 teaspoon curry powder

2 medium (300g) vine-ripened tomatoes, chopped finely

1 tablespoon tomato paste

1/3 cup (80ml) white wine

1/4 cup (70g) plain yoghurt

1 cup (200g) brown rice

400 gram fresh skinless salmon fillet

2 tablespoon lemon juice

1 cup loosely packed fresh parsley leaves

1 cup loosely packed fresh coriander leaves

4 soft-boiled eggs, quartered

Method

1.Preheat oven to 180°C (160°C fan-forced). Line a small baking tray with baking paper.

2.To make curry sauce, melt the butter in a heavy-based frypan and fry the onion, garlic and ginger until they are soft and transparent. Add the curry powder and fry for a further minute. Add the chopped tomato, tomato paste and white wine, and simmer for 7-10 minutes or until the sauce has reduced by half. Set aside.

3.Combine rice and 1 litre water in a medium saucepan; bring to the boil. Boil, uncovered, for about 30 minutes or until rice is tender. Drain.

4.Slice salmon into 4 pieces and place on baking tray. Place in oven and bake for 5 minutes. Remove and flake into bite-sized pieces. Drizzle lemon juice over the warm salmon.

5.Stir the yoghurt through the curry sauce. Fold the sauce and half the herbs through the rice.

6.Divide the rice between 4 plates and top with flaked salmon, boiled eggs and remaining herbs.

Not suitable to freeze. Rice suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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