Spiced fish kedgeree
Prep:
15 mins
Cook:
25 mins
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