Flavour Revival Traditional Spiced Kedgeree with Steamed Salmon Steaks

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
2-4 2-4
Flavour Revival Traditional Spiced Kedgeree with Steamed Salmon Steaks
Main INGREDIENTS
  • Fish & Seafood
FOR THIS RECIPE WE LOVE TO USE
Toughened Non-Stick Deep Frying Pan with Helper Handle
£155.00
SHOP NOW
Toughened Non-Stick Deep Frying Pan with Helper Handle
Ingredients
Method

Ingredients

For the Kedgeree
  • 1 tablespoon coconut oil
  • 1 large onion, finely diced
  • 1 large garlic clove, crushed
  • ½ tablespoon curry powder
  • ½ tablespoon turmeric
  • Bunch of fresh coriander
  • 1 heaped tablespoon korma paste
  • 350g brown rice or brown basmati rice, washed and drained
  • 1 litre vegetable or fish stock
For the Salmon
  • 4 sustainably-caught salmon fillets
  • Pinch of curry powder
  • Sea salt and cracked black pepper
  • 1 lime
To Serve
  • 2 soft boiled eggs
  • Lime wedges

  • Method

  • 1
    Warm the coconut oil in the Toughened Non-Stick Sauté Pan over a medium heat. Gently fry the onions for 5-6 minutes until soft. Add the garlic along with a pinch of salt and fry for a further 1 minute.
  • 2
    Add the curry powder and turmeric to the pan and fry for 1 minute, stirring continuously to ensure the spices do not burn. Finely dice the stalks of the coriander and add to the pan. Spoon in the korma paste and cook for a further 2 minutes.
  • 3
    Pour in the rice and stir well into the spice mixture coating every grain. Add the stock and bring to a boil. Turn down the heat and allow the rice to simmer for 20 minutes without the lid. Preheat the oven to 200⁰C / Fan 180⁰C / Gas Mark 6. In the meantime, prepare the salmon. Sprinkle with the curry powder and seasoning and grate over the zest of 1 lime.
  • 4
    After 20 minutes of gentle simmering, remove the pan from the heat, give the rice a stir, lay in the prepared salmon fillets and put on the lid. Place in the oven and bake for 15-20 minutes depending on the size of the fillets. The rice should be cooked with a little bite and the fillets to be delicately poached.
  • 5
    Remove from the oven and fluff up the rice with a fork. Slice the eggs in half and nestle in the rice. Roughly chop and sprinkle with the remaining coriander and serve to the table with lime wedges. Season if necessary.