Sunday 28 November 2010

Smoked Salmon Kedgeree

This is a recipe I have adapted from one passed down to me by my formidable former mother-in-law. This was a favourite breakfast recipe - rice with fish and curry - dished up by Indian servants during the family's miltitary service in India in the old days of Empire!



This makes a delicious and simple lunch or supper dish and acceptable to many vegetarians!

1 1/2 lbs lightly smoked salmon fillets
3 oz butter
300g Basmati Rice
150ml milk
1 onion chopped
4 hard-boilled eggs, shelled and chopped
1 teaspoon hot curry powder
1 teaspoon cumin seeds
2 green chillies, finely sliced
5 tblspns chopped fresh coriander
Salt and freshly ground black pepper
1 tablespoon fresh lime juice

Place the salmon fillets in a large sauce pan and cover them with the milk. Bring to the boil and then reduce the heat and simmer gently for about 10 minutes until the fish is cooked. Transfer the fish to a dish, reserving the milk. Cook the rice in lightly salted boiling water with some of the milk until tender. In a saucepan melt the butter and soften the onion, the cumin seeds, and chillies for about 5 minutes then stir in the curry power and cook for a further minute. Stir in the cooked rice and the chopped eggs. Flake the fish and add to the rice mixture with a little of the milk to moisten. Sprinkle over the chopped coriander and stir the ingredients together and heat through. When ready to serve, season to taste and transfer the kedgeree to a hot serving dish, pour over the lime juice. My mother-in-law liked to serve a dollop of thick cream to the kedgeree.


To drink: A well chilled chablis

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