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.
Brown rice kedgereeAustralian Women's Weekly
1H 25M


Curry sauce


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.


Related stories