Asian-spiced Kedgeree


  • 500ml cold water for poaching the fish
  • 2 lime leaves, torn into pieces
  • 4 salmon fillets (approx. 3cm thick), preferably organic, skinned (about 750g in total)
  • 45g unsalted butter
  • 1 teaspoon oil
  • 1 onion, chopped finely
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 225g basmati rice
  • 3 hard-boiled eggs, quartered
  • 3 tablespoons chopped coriander, plus more for sprinkling
  • Juice and zest of a lime plus more lime segments to serve
  • Fish sauce (nam pla) to taste


Kedgeree Started Life, In India, As A Dish Of Lentils And Rice And Then, Translated Into The Kitchens Of What Could Be Called The Anglo-Indian Ascendancy, Became…

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