Kedgeree [KEHJ-uh-ree]


  • Curry Bechemel Sauce:
  • 3 tablespoons butter
  • 2 -3 teaspoons curry powder
  • 3 tablespoons flour
  • 1 1/2 cups milk, warmed
  • Poached Salmon:
  • 1/2 cup wine
  • 6 cups water
  • 1 whole lemon, cut in quarters
  • 1 whole orange, cut in quarters
  • 1 whole lemon, cut in quarters
  • 2 tablespoons pickling spice
  • 2 1/2 lbs. salmon fillet, skinned and cut into 1" wide fillets
  • Indian Rice Pilaf:
  • 3 cups basmati rice
  • 3 tablespoons onion, minced
  • 4 tablespoons vegetable oil
  • 6 whole cardamom pods
  • 3 whole bay leaves
  • 1 teaspoon cumin seed, roasted
  • 1 teaspoon turmeric
  • 1 1/2 teaspoons salt
  • 6 cups water
  • 5 large eggs, hard boiled
  • 1/2 bunch cilantro, chopped fine


  • Begin with rice: Rinse rice several times until rinsed clear. Cover with water by 2 inches and allow to soak for 30 minutes.
  • Heat saucepan and add vegetable oil. Brown onions slightly and then add cardamom pods, bay leaves and cumin seed. Cook briefly. Add drained rice, salt and water. Bring to a boil, lower heat, cover and cook for 20-25 minutes. Turn off heat and allow to sit for about 7-10 minutes or until ready to serve. Fluff with a fork.
  • Meanwhile prepare poaching liquid for salmon by placing the wine, water, citrus, pickling spice in a large pan to hold salmon fillets. Bring to a boil, lower to simmer and cook for 20 minutes. Add salmon after rice is cooked (while rice is resting) and cook salmon for 5-7 minutes. Remember to undercook!
  • While the poaching liquid is simmering in preparation for the poaching process, prepare the Bechemel. Place the butter in a saucepan and melt. Add the curry powder and cook for about 2 minutes, taking the raw flavor out and bring up the flavor of the curry. Add the flour and cook about 3 minutes. Add the warmed milk and continue stirring until thickened. Taste for seasoning and add salt to taste.
  • To serve: Place rice on platter with poached salmon around. Drizzle curry sauce on each salmon and garnish with hard-cooked eggs and cilantro. Delicious!!


  • Description:
  • "A popular English dish, borrowed from the spicy Indian dish of rice,
  • lintels and onions. Apple Charlotte has updated it and snazed it up a
  • bit!"
  • SOURCE: Apple Charlotte