Kedgeree Inspired By A Trip To Kent.

We have just been on holiday to Kent, and while we were there we visited a very pink little Cafe/Restaurant called Bebeached. Where i ordered their Kedgeree.

Up till then i could take or leave Kedgeree, but this one was GOOD!!!! It was so good i even ate the peas in it, and i hate peas, I'd normally spend 10 minutes picking them out of a dish!

So when we got home it went straight on my weekly menu, which pleased my husband, as he had been on at me for ages to make it.

I made a couple tweaks to a traditional kedgeree, i didn't use hard boiled eggs, i served it with a fried egg, I used salmon instead of the traditional smoked haddock, we like our food spicy so i made sure it had a good kick....

Needless to say it went down a treat it was thoroughly enjoyed by all!!





























Serves 2

2 8oz salmon fillets roasted in the oven at 200c for 9 minutes.
2 cups of cooked rice
1 tbsp butter
1 tbsp ground nut oil
1 inch of fresh ginger grated
1 garlic clove grated
1 onion very finely chopped
2 tbsp curry powder i used a hot curry powder, so add to taste
2 tsp mustard seeds
2 tsp ground cumin
2 tsp ground coriander
Juice of one lemon
A small bunch of coriander leaves roughly chopped
Salt and pepper to season

2 fried or poached eggs to serve it with, and if like even more of a kick try it with some hot sauce!


Heat the butter and ground nut oil in a wok, then add the onion garlic and ginger and saute till softened.

Add the mustard seeds, curry powder, cumin and coriander saute for 30 seconds then add the rice, stir together, flake the salmon and stir into the rice, season with the lemon juice, salt and pepper and stir in the coriander.

Serve with a runny fried or poached egg and a sprinkling of hot sauce.