Cheat's Kedgeree

According to various sources, some disputed, Kedgeree originated from Scotland, was taken to Colonial India by British troops where it was adopted and adapted by Indian cuisine before returning to UK.

This is a quick cheat's version of the dish, using salmon instead of the traditional smoked haddock.
Go easy with the spicy ginger if cooking for children. Mine are not fans of coriander either ...

Tried & Tasted Recipe:

• 2 or 3 medium eggs
• 400g salmon
• 60g butter
• 1 medium onion, finely chopped
• 1 tbsp grated ginger
• 1tsp curry powder or paste
• ½ tsp turmeric powder
• 180g of basmati or long grain rice
• 100 g frozen peas
• 400ml chicken or vegetable stock
• Salt & pepper to taste
• A handful of chopped parsley or coriander
• Lemon wedges

Boil the eggs for 8 minutes and leave aside in a bowl of cold water.
Gently melt half the butter in a pan. Cook the onions and ginger on low heat, until softened.
Add curry powder and turmeric. Cook for another couple of minutes whilst stirring.
Mix in the cooked rice and peas. Add the stock - one more stir - cover and let it cook gently.
Meanwhile cook the salmon. Fry, grill or bake the fish until tender and still a bit pink in the middle.
Once almost all liquid has been absorbed by the rice, check that it’s cooked (add a splash more water if not) and remove from heat.
Fluff up the rice with the remaining butter and season to taste.
Delicately add flaked fish (I like mine chunky) and quartered eggs.
Sprinkle with herbs and serve immediately with a wedge of lemon.