I was in the summer comfort food for some reason. Probably, because It has been cloudy, and rainy this past week, and I like things that are warming for that weather. So, I made this delicious and easy Anglo Indian dish, called Kedgeree. This recipe will turn your last night’s salmon into an exciting and nourishing meal.
Anytime we have salmon for dinner, I use a big fillet or a pack of 5 steaks, so there is sure to be leftovers. Sometimes I freeze it to use later in the week and other times I flake it to make fish cakes or add it to precooked lentil pulao or khichri. I never knew this curried rice dish was called Kedgeree until I saw it on Azlin’s blog in 2012 and then later on in a magazine. Its funny that something that I had been preparing for years and thought to be my own creation from leftovers was actually a popular Anglo Indian breakfast. Today , I am sharing my version which we usually eat for lunch or dinner with some sweet and sour chutney.
This recipe was originally published in July 2013. I just updated the photos and added some more description.
On researching this dish I learnt that Kedgeree has a long history and is believed to originate from a popular Indian dish called “Khichri”, which is a fragrant potpourri of lentils, rice and spices. The Britons probably liked this mellow dish and revamped with fish and hard boiled eggs. The result was Kedgeree. It is actually a very practical dish which allows you to use leftovers from the night before to make into a hearty meal. Traditionally it is made with smoked haddock but I happened to have some cooked fresh Atlantic salmon from previous night that was just asking to be used.
I learnt that kedgeree doesn’t require any separate accompaniment. However, I feel a little chutney on side pairs beautifully. And, since Kedgeree has its roots in India, chutney is an absolute must have. This freshly made mango chutney has no added sugar, the ripe mango does all the work here. Traditionally, green ripe mangoes are used for making this chutney. Perhaps that’s why there is so much sugar is added but ripe mango works perfectly fine. This stays good in fridge for two weeks but I simply make it with one mango, as it hardly takes 5 minute to prepare.
I hope you enjoy this recipe as much as we do.
This Leftover Salmon Kedgeree with no sugar mango chutney is an easy and delicious way to use up leftover salmon creating a hearty meal the whole family will enjoy.
Ingredients
- 4 1/2 cups chicken broth
- 300 g (1 1/2 cup) basmati rice
- 120 g (1/2 heaped cup) yellow mung daal
- 500 g leftover cooked salmon fillet
- 2 tbsp butter
- 1 bay leaf
- 3 cloves
- 2 black cardamom, pounded
- 1"piece cinnamon
- 2 tbsp butter or oil
- 1 medium onion, chopped
- 2 tsp ginger, grated
- 2-3 green chili, finely chopped
- 3/4 tsp turmeric powder
- 3/4 tsp coriander powder
- 1/2 cup fresh or frozen peas
- 3 eggs, hard boiled and quartered
- 1 handful fresh cilantro leaves, chopped
- 3 tbsp lemon juice
- salt to taste
- Lemon wedges and mango chutney to serve
- 1 heaped cup ripe mango, diced
- 1 tbsp canola oil
- 1/4 tsp kalonji ( onion seeds)
- 2 tsp grated ginger
- 1/8 tsp turmeric
- 1/8 tsp ground cloves (optional)
- 1-2 tbsp lemon juice
- scant 1/4 tsp red chili powder
- 2 tbsp chopped onion
- 2 tbsp water
Instructions
- Melt the butter in a large frying pan on medium heat.
- Add the whole spices (bay leaf, cardamom, cloves) and fry for a minute.
- Add the onions and ginger and stir for 2 minutes or until softened. Add turmeric powder, coriander powder, freshly ground black pepper, green chili and fry for 30 seconds.
- Add rice, mung daal, peas, salt and stir for a few seconds to coat with the oil and spices, then add the chicken broth and bring to a boil.
- Reduce the heat to a gentle simmer, cover and cook for 12-15 minutes, until all the liquid has been absorbed.
- Flake apart the fish, removing any skin and bones.
- Fluff the rice with a fork, then gently stir the fish and 3 tbsp lemon juice.
- When using leftover fish, place the flaked fish on a plate. Heat in the microwave for around 1 minute before adding to rice.
- Spoon the kedgeree into warmed plates and serve with the boiled eggs on top and garnish with the fresh cilantro. Serve with mango chutney and lemon wedges on the side.
- To make no sugar quick mango chutney, heat oil in a pan.
- Sizzle kalonji, add onion and cook till soft but not brown.
- Add grated ginger and cook for a minute.
- Stir in diced mango and the other remaining ingredients.
- Cook, covered on medium low heat for 5-6 minutes or till mango begins to break down.
Notes
The salmon I used in this recipe was cooked with 5 ingredients- salt, pepper, lemon juice, garlic and olive oil.
I am bringing this leftover salmon Kedgeree recipe to #cookblogshare @ EasyPeasyFoodie and also to Emily Leary’s #recipeoftheweek.
Bam's Kitchen
Love that quick and easy mango chutney and a great accompaniment for your salmon rice dish. I bet it is nice to have the chutney to kind of cut the flavours and give a little tang to the dish. We have lots of traditions in HK as a result of UK ruling for 100 years. Lots of high tea and fish and chips. Take care, BAM
Vicki Bensinger
What a lovely dish. I haven’t made mango chutney in years but always loved it. Great recipe and I especially like the addition of the salmon in this dish.
Coffee and Crumpets
I have always wanted to make kedgeree but I really never have any leftover fish! It always looks so good in all the books I’ve seen. Your version is just as nice and I love the mango chutney. We get green mangoes here at the Asian market, so maybe I’ll try it with those. I love all kinds of achaar and chutneys.
Nazneen
Balvinder
Nazneen, we are a small family of three, regardless of how small I make the meals there are always leftovers. I love all types of chutneys but in achar I only like mango and lemon.
Helene D'souza
I think so I had seen kedgeree the first time at fiveeurofoods, made by charles. =) I had no clue that it was anglo indian at the time too. What a gorgeous idea to include mango chutney. For sure a dish I need to try soon since it’s a quick one too ( I need lots of quick recipes =D )
Balvinder
Quick recipes are always handy. If you ever try, don’t forget the mango chutney.
Monica
You know I’ve heard of and read of kedegeree but never really knew what it was exactly! I love learning something new. Your recipe looks great; I would gratefully sit down to that wonderful meal!
Blackswan
I’m sure this is a hit with all the mango lovers out here including myself. Gorgeous-looking dish, my dear!
Malti Sharma
I have never heard of this dish before but it looks a lovely recipe.! Your mango chutney shines as a brilliant accompaniment 🙂 keep the good work going.
But Neetu, I wonder if this dish orginated in India, why don’t we see it on Indian resturants menu?
Balvinder
Good question Malti for which I don’t have an answer.
sushmita pandit
Balvinder this is an awesome recipe. i love this baked salmon fish. like u i too hate smoked smelly fish. However i love baked and stir fried fishes. love ur recipe. 🙂
Sugar et al
So many wonderful flavours going on there! This is such an amazing dish and nutritous too. And chutney of course, is a perfect addition. I am ready for dinner:-)
Kitchen Belleicious
i love that magno chutney. I can only imagine how great it tastes with this dish or any other dish for that matter.
Juliana
I never made mango chutney…looks delicious. Like the idea of the mango chutney on the rice dish…it sure brings a refreshing feeling to it.
Hope you are having a fantastic week Balvinder 😀
Nava Krishnan
I have never heard about kedgeree but the ingredients are all familiar to me and what I usually use.. The outcome is really flavorful and since we are big eaters of rice, I am in to try out this recipe. Of course, the other is I can’t say to mangoes, any which way its prepared, whether ripe or un-ripe doesn’t really matter to me.
Balvinder
Why? You don’t get mangoes in Malaysia. well, chutney is not necessary, it just lifts up the taste.
Ambreen (Simply Sweet 'n Savory)
Thanks Balvinder for introducing me to another wonderful dish. Kedgeree looks delicious & flavorful. I love mango chutney, yours look great.
anne
Bal , using salmon is way better , looks better in this dish as well ! The mango chutney is a perfect addition .
easyfoodsmith
Kedgeree is one of the dishes that hasn’t got its due ever. It is such a wonderful, easy and delicious one pot meal that is healthy too. Your version sounds delicious and looks lovely. 🙂
Amelia
Hi Balvinder, interesting recipe. Look so flavorful and appetizing. I don’t mind to have 2 serving. 🙂
Thanks for sharing the recipe. Nice plating.
Have a great day.
Monika Dabrowski
Looks like a delicious way to use up salmon leftovers. Love the mango chutney with this dish!