Step 1 Cook basmati rice according to packet instructions, or until just tender; drain well.
Step 2 Meanwhile, place egg in a small saucepan set over high heat and cover with cold water. Bring water to the boil, then reduce heat to medium and cook for 7 minutes; drain. Refresh egg in cold water; peel and cut into quarters.
Step 3 Spray a medium deep non-stick frying pan with olive oil; set over medium–high heat. Add salmon to pan; cook for 2–3 minutes per side, or until just cooked through. Remove salmon from pan and leave to cool; flake roughly.
Step 4 Spray same pan with olive oil and set over medium–high heat. Add onion to pan; cook, stirring, for 5 minutes, or until soft. Add curry powder to pan; cook, stirring, for 30 seconds, or until fragrant. Add rice and vegies to pan; cook, stirring, for 2 minutes, or until veg are heated through.
Step 5 Fold flaked salmon and half of the coriander gently into rice and vegies. Top kedgeree with egg, scatter with remaining coriander and serve with lime wedges.