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Taken from a Nigella recipe, this is a new slant on the old fashioned breakfast kedgeree, using salmon and different spices to those normally used.
Ingredients
Makes 4 servings
- 500ml cold water for poaching the fish
- 2 lime leaves torn into pieces
- 4 salmon fillets
- 45g unsalted butter
- 1 onion chopped finely
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp tumeric
- 225g basmati rice
- 2 hard-boiled eggs quartered
- 3 tbsp chopped coriande
- juice and zest of a lime
- nam pla
Preparation
1. Poach the fish in about 500ml of water. While you're doing this, boil the eggs and leave to cool slightly.
2. Melt the butter in a wide heavy saucepan that has a tight-fitting lid.
3. Soften the onion in the butter and add the spices.
4. Continue cooking till the onion is slightly translucent.
5. Add the rice and stir so that it's all well coated.
6. Pour in the liquid saved from poaching the fish and stir before covering with a lid and cooking gently for about 15 minutes.
7. At the end of the cooking time turn off the heat, remove the lid, cover with a tea towel and then replace the lid.
8. Flake the fish, and along with the eggs, coriander and lime juice, add to the rice.
9. Add a few drops of nam pla and stir.
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