Spicy Salmon Kedgeree
Spicy Salmon Kedgeree


Marinate For Salmon

  • 2 salmon fillets
  • 2 tbsp greek yogurt
  • Salt and pepper
  • 3 tbsp teriyaki sauce
  • 2 tbsp asian sweet chilli sauce
  • 2 tbsp sambel oelek or any asian
  • Chilli paste or sauce
  • 1 tsp crushed garlic
  • 1 tbsp chopped fresh mint
  • 1 tbsp chopped coriander

Marinated all the above and grill or bake at 180 degrees C for 10 to 15 minutes.

Rice Ingredients

  • 1 and 1/2 cup of Golden Delight basmati rice (rinsed and add to boiled salted water over meduim heat and cook for 10 minutes and drain). My all time favorite rice always quick and fluffy to make.
  • Pinch of mustard seeds
  • 1 chopped meduim onion
  • 2 green chillies
  • 2 tomatoes deseeded and chopped
  • 1 tbsp mixed masala
  • 1 tbsp chilli powder
  • 1 tsp jeera powder
  • 1 garlic clove crushed
  • 1 tsp grated ginger
  • Bay leaf
  • Curry leaf
  • Freshly chopped coriander
  • 2 tbsp ghee or olive oil
  • 3 boiled and peeled eggs sliced in quarters
  • 1 tbsp asian fish sauce
  • Half a squeeze lime or lemon juice


  1. Melt the ghee in a pan over a low heat. Add the ginger, chillies, mustard seeds, curry leaf, bay leaf, onion and garlic. Soften for about 5 minutes, then add your powdered spices. Cook for a further few minutes, then add tomato’s, fish sauce snd lemon juice.
  2. Flake your fish into pieces adding to the the pan and rice to the pan to gently let the heat cook through. Add the eggs, chopped coriander and extra chilli and stir gently. Place in a warm serving dish. Garnish with chopped coriander, sliced lime or lemon and some plain yogurt over.
  3. Optional:
    - Add spices and chilli according to your liking.
    - Can toss in some asian chilli sauce last into your pot on low heat for two minutes for a more spicy dish
    - The common fish normally used is smoked haddock, but you can use any fish you prefer.
    - The fish is normally poached in boiled water or milk with bay leaf and less seasoning but i prefer my fish to have extra taste to it.