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Spiced fish kedgeree

Prep: 15 mins
Cook: 25 mins
Spiced fish kedgeree
Smoked salmon adds a new twist to this dish with hints from India.
 

300g basmati rice

100g unsalted butter

2 tbsp olive oil

1 tbsp curry spice

1 small red onion, finely chopped

225g hot smoked salmon, cut into chunks or flaked

4 hard-boiled eggs, shelled then roughly chopped

4 spring onions, cut into 3cm lengths and finely shredded

Juice of 1 lime

2 tbsp each chopped fresh coriander and flatleaf parsley

Cook the rice according to the instructions, then drain well and fork through to fluff a bit.

Melt half the butter with the oil in a large frying pan.

Stir in the curry spice and add the onion and fry until softened and beginning to brown.

Add the rice and quickly stir to make sure all the juices are absorbed and the rice is heated through.

Now mix in the salmon, eggs, spring onions and lime juice.

Stir, then add in the herbs along with the remaining butter and serve.

Serves
4-6

Preparation Time
15 minutes

Cooking Time
25 minutes

Main ingredients
Dairy, Fruit, Eggs, Fish, Rice, Spice

Recipe Type
Dinner, Family Dinners

Level of Difficulty
Easy

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