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Salmon and Prawn Kedgeree

If you’re looking for a substantial brunch dish, this summery salmon and prawn kedgeree is perfect to serve a crowd – it’s easy enough to double the quantities and it will keep warm without spoiling for half an hour or so in a low oven. All you need is a glass of Bucks Fizz and you’re away!

  • Timer Prep 15 min
    Cook 35 min
  • Chart 500.0 cal/
  • Chef hat Easy


Chop the onions. Soften the butter. Chop the coriander.


  1. 1 Boil the eggs for 8 minutes, rinse under cold running water and leave to cool.
  2. 2 Shell and quarter them, then set aside 6 quarters. Chop the remainder.
  3. 3 Meanwhile, put the salmon in a pan, skin side up and just cover with cold water. Bring slowly to the boil, then remove from the heat and cover with a lid.
  4. 4 Leave for 4-5 minutes, depending on the thickness of the fish, until just cooked through, then remove the fish from the pan. Reserve 600ml of the cooking water.
  5. 5 Heat the oil and cook the onion over a moderate heat for 6-7 minutes until golden at the edges.
  6. 6 Add the korma paste, rice and reserved water. Bring to a gentle simmer, then cover and cook for 15-20 minutes or until all the liquid has been absorbed and the rice is tender.
  7. 7 Flake the fish. Fork it through the rice with the prawns and chopped eggs.
  8. 8 Cover the pan and leave for 5 minutes on a very low heat.
  9. 9 Stir through the butter, lemon juice and coriander, and season.
  10. 10 Decorate with the quartered eggs and some coriander leaves.
  • Average per serving
  • Calories 500.0kCal
  • Fat24.8g
  • Saturated7.3g
  • Salt0.76g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg