Salmon Kedgeree
Equipment
- sauté pan or wok
Ingredients
- 3 cups cooked basmati or long grain rice
- 2 tbsp olive oil or a combination of oil and butter or ghee
- 1 medium leek or onion finely chopped
- 1 tsp minced garlic about 3 cloves
- 3 eggs, or one per person cooked to your liking
- 12-14 oz smoked salmon/cod/ haddock, flaked or just a piece of cooked salmon
- 1 heaped cup fresh or frozen peas
- 1 heaped tbsp madras curry powder
- ½ tsp turmeric
- 1 sprig curry leaves or 2 bay leaf
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- ½ tsp mild or hot paprika
- sea salt and black pepper to taste
- chopped cilantro to garnish
- 1-2 tbsp lemon juice
Instructions
- Warm the oil/ghee or butter in a large sauté pan or wok on medium. Add fennel, cumin seeds, curry leaves or bay leaves. Sauté for a few seconds until seeds start to pop.
- Add the chopped onion or leek, garlic and sauté for a minute or two until leek starts softening and caramelizing.
- Add the ground turmeric, paprika, Madras curry powder, lemon juice and salt. Sauté for a few seconds then add the cooked rice. Mix well.
- Flake the cooked salmon fillets and add them to the pan. Mix gently.
- Reduce heat, sprinkle about 2 tablespoons of water if the rice looks dry, cover and cook for 2-3 minutes until warmed through and rice looks hydrated and fluffy.Garnish with halved boiled eggs, lemon wedges, fresh cilantro. I love it with a lot of cracked black pepper.
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