Kedgeree is a lovely start to the day with a great spicy kick! It is also a great way to use up any fish leftovers.


  • 2 tablespoon of coconut oil
  • 1 medium onion, finely chopped
  • 1 clove of garlic, finely sliced
  • 1/2 teaspoon of fennel seeds
  • 1/2 teaspoon of cumin seeds
  • 1 teaspoon of ground turmeric
  • 2 teaspoons of garam masala
  • 1/2 teaspoon of ground sumac
  • Large pinch of saffron
  • 300g basmati rice
  • Zest from 1 lemon
  • 2 tablespoons of chopped coriander
  • 1/4 red chilli, sliced into circles
  • 150g cooked salmon, flaked
  • 4 hardboiled eggs, quartered


Soak the rice in cold water for 30
Rinse in fresh water and leave to one side
Get the oil into a saucepan and heat
Add the onion with a large pinch of salt and cook until starting to turn golden
Add the garlic, fennel and cumin seeds, turmeric, garam masala and sumac
Fry for another minute
Add the rice and coat in the spicy oil
Cover with water with 2cm above the spice level
Add the saffron, stir and cover the pan with a lid and bring to a boil
Turn the heat down to a simmer and leave for 8-10 minutes until the water has been absorbed and the rice is cooked
Add the lemon zest, half the coriander and salmon
Dish up and decorate with the rest of the coriander, chilli and eggs