Salmon kedgeree

Recipe from: 9/1/2003 12:00:00 AM

Ingredients 17
Servings 2
Time

Ingredients

  • 2
    fillets fresh fish of your choice (salmon and kingklip are great, as is that good-old standby, hake)
  • 2
    bay leaves
  • 15
    ml
    olive oil
  • 7
    ml
    black mustard seeds
  • 1
    large onion or bunch spring onions, finely chopped
  • 1
    cloves garlic, finely sliced
  • 15
    ml
    good-quality, medium-strength curry powder
  • 5
    ml
    turmeric
  • 8
    fresh or dried curry leaves
  • 750
    ml
    leftover basmati rice
  • 65
    ml
    baby tomatoes or 2 tomatoes, deseeded and cut into chunks
  • 10
    ml
    lemon juice
  • 65
    ml
    made with 5 ml chicken or vegetable stock powder
  • 5
    ml
    sugar
  • salt and milled pepper
  • 15
    ml
    fresh coriander, roughly chopped
  • 2
    boiled eggs, peeled and quartered
 

Method

 
Place fish and bay leaves in a shallow pan and add water to just cover.
Bring to the boil and simmer for about five minutes.
Remove from pan, allow to cool, and flake gently.
Heat olive oil in a large pan.
Add mustard seeds and cook until they begin to pop.
Add onion and garlic and sauté for about four minutes on a medium heat until soft and translucent.
Sprinkle in curry powder, turmeric and curry leaves and cook until fragrant.
Stir in rice, tomatoes, lemon juice, stock and sugar and toss to coat well.
Season well and gently stir in flaked fish.
Cook to heat through, garnish with fresh coriander and quartered eggs.
Serve with chopped fresh chilli and a dollop of yoghurt.

Values (per portion
Energy 2882 kJ; Carbohydrate 90g; Protein 42g; Fat 14g.

 

Read more on: fish/seafood
 

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