Kedgeree with Hot Smoked Salmon Peas, Broccoli and Spinach

Peel and mince garlic and ginger. Peel and dice onion. Cut broccoli into small florets. Pick coriander & parsley leaves and chop, discarding stems. Flake the salmon into chunks, discarding the skin if present.

Heat a pot over medium heat. Melt butter (or oil). Add diced onion and saute for 3-4 minutes until translucent. Add ginger and garlic and cook for 60 seconds.

Stir in mild curry powder, stock, rice, peas and broccoli. Add 3 cups water and bring to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Gently mix in salmon and spinach leaves and keep covered off the heat.

While the rice is cooking, bring a small pot of water to boil. Once boiling, add the eggs and set a timer for 7 minutes. Once the timer goes off, drain the eggs and place into a bowl of iced or cold water.

Shell and cut the eggs in quarters. Gently mix the egg and most of the herbs through the rice. Taste and adjust seasoning with salt and pepper. Divide kedgeree between serving plates and garnish with remaining herbs. Enjoy!

Peel and mince garlic and ginger. Peel and dice onion. Cut broccoli into small florets. Pick coriander & parsley leaves and chop, discarding stems. Flake the salmon into chunks, discarding the skin if present.

Heat a pot over medium heat. Melt butter (or oil). Add diced onion and saute for 3-4 minutes until translucent. Add ginger and garlic and cook for 60 seconds.

Stir in mild curry powder, stock, rice, peas and broccoli. Add 3 cups water and bring to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Gently mix in salmon and spinach leaves and keep covered off the heat.

While the rice is cooking, bring a small pot of water to boil. Once boiling, add the eggs and set a timer for 7 minutes. Once the timer goes off, drain the eggs and place into a bowl of iced or cold water.

Shell and cut the eggs in quarters. Gently mix the egg and most of the herbs through the rice. Taste and adjust seasoning with salt and pepper. Divide kedgeree between serving plates and garnish with remaining herbs. Enjoy!

Peel and mince garlic and ginger. Peel and dice onion. Cut broccoli into small florets. Pick coriander & parsley leaves and chop, discarding stems. Flake the salmon into chunks, discarding the skin if present.

Heat a pot over medium heat. Melt butter (or oil). Add diced onion and saute for 3-4 minutes until translucent. Add ginger and garlic and cook for 60 seconds.

Stir in mild curry powder, stock, rice, peas and broccoli. Add 1 1/2 cups water and bring to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Gently mix in salmon and spinach leaves and keep covered off the heat.

While the rice is cooking, bring a small pot of water to boil. Once boiling, add the eggs and set a timer for 7 minutes. Once the timer goes off, drain the eggs and place into a bowl of iced or cold water.

Shell and cut the eggs in quarters. Gently mix the egg and most of the herbs through the rice. Taste and adjust seasoning with salt and pepper. Divide kedgeree between serving plates and garnish with remaining herbs. Enjoy!

Peel and mince garlic and ginger. Peel and dice onion. Cut broccoli into small florets. Pick coriander & parsley leaves and chop, discarding stems. Flake the salmon into chunks, discarding the skin if present.

Heat a pot over medium heat. Melt butter (or oil). Add diced onion and saute for 3-4 minutes until translucent. Add ginger and garlic and cook for 60 seconds.

Stir in mild curry powder, stock, rice, peas and broccoli. Add 1 1/2 cups water and bring to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Gently mix in salmon and spinach leaves and keep covered off the heat.

While the rice is cooking, bring a small pot of water to boil. Once boiling, add the eggs and set a timer for 7 minutes. Once the timer goes off, drain the eggs and place into a bowl of iced or cold water.

Shell and cut the eggs in quarters. Gently mix the egg and most of the herbs through the rice. Taste and adjust seasoning with salt and pepper. Divide kedgeree between serving plates and garnish with remaining herbs. Enjoy!

Peel and mince garlic and ginger. Peel and dice onion. Cut broccoli into small florets. Pick coriander & parsley leaves and chop, discarding stems. Flake the salmon into chunks, discarding the skin if present.

Heat a pot over medium heat. Melt butter (or oil). Add diced onion and saute for 3-4 minutes until translucent. Add ginger and garlic and cook for 60 seconds.

Stir in mild curry powder, stock, rice, peas and broccoli. Add 1 1/2 cups water and bring to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Gently mix in salmon and spinach leaves and keep covered off the heat.

While the rice is cooking, bring a small pot of water to boil. Once boiling, add the eggs and set a timer for 7 minutes. Once the timer goes off, drain the eggs and place into a bowl of iced or cold water.

Shell and cut the eggs in quarters. Gently mix the egg and most of the herbs through the rice. Taste and adjust seasoning with salt and pepper. Divide kedgeree between serving plates and garnish with remaining herbs. Enjoy!

Peel and mince garlic and ginger. Peel and dice onion. Cut broccoli into small florets. Pick coriander & parsley leaves and chop, discarding stems. Flake the salmon into chunks, discarding the skin if present.

Heat a pot over medium heat. Melt butter (or oil). Add diced onion and saute for 3-4 minutes until translucent. Add ginger and garlic and cook for 60 seconds.

Stir in mild curry powder, stock, rice, peas and broccoli. Add 1 1/2 cups water and bring to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Gently mix in salmon and spinach leaves and keep covered off the heat.

While the rice is cooking, bring a small pot of water to boil. Once boiling, add the eggs and set a timer for 7 minutes. Once the timer goes off, drain the eggs and place into a bowl of iced or cold water.

Shell and cut the eggs in quarters. Gently mix the egg and most of the herbs through the rice. Taste and adjust seasoning with salt and pepper. Divide kedgeree between serving plates and garnish with remaining herbs. Enjoy!