Indian salmon kedgeree

Yield: 6 servings

Measure Ingredient
500 grams Salmon; filleted and
\N \N ; skinned (1lb)
1 tablespoon White wine vinegar
1 \N Onion; chopped
2½ \N Cm; (1inch) piece of
\N \N ; fresh root ginger,
\N \N ; peeled and grated
1 \N Garlic clove; crushed
2 tablespoons Vegetable oil
1 teaspoon Garam masala
2 \N Green chillies; de-seeded and
\N \N ; chopped finely
4 \N Tomatoes; skinned and chopped
½ \N Lime; juice of
2 tablespoons Chopped fresh coriander
8 \N Cm; (3inch) cinnamon
\N \N ; stick
5 \N Green cardamon pods; bruised
2 \N Cloves
150 grams Basmati rice; (5oz)
½ teaspoon Ground turmeric
\N \N A pinch of chilli powder; (Cayenne pepper)
450 millilitres Fish stock or water; ( 3/4 pint)
50 grams Seeded raisins; (2oz)
50 grams Flaked almonds; toasted lightly
\N \N ; (2oz)
\N \N Salt and freshly ground black pepper

Cut the salmon into 4cm (1½ inch) cubes and toss in the vinegar with a pinch of salt.

Lightly fry half the onion, the ginger and garlic in 1 tablespoon of the oil for 2 minutes. Stir in the garam masala and green chillies and cook for 2 minutes.

Add the tomatoes and salmon and continue cooking until the fish is almost cooked.

Sprinkle over the lime juice and stir in the coriander. Cover and set aside.

Heat the remaining oil and add the remaining onion, the cinnamon, cardamoms and cloves and fry until golden.

Stir the rice into the pan and fry for 2 minutes. Add the turmeric, chilli powder and the fish stock or water and stir well.

Cover the pan and cook for about 25 minutes until the rice is cooked and all the liquid has beenabsorbed.

To serve, discard the cinnamon stick and layer the rice and fish in a serving dish. Top with the raisins and almonds.

To reheat later, transfer to an ovenproof dish, cover and heat through in a an oven preheated to Gas Mark 3/160 øC/325 øF for 10 minutes, or reheat in the microwave on full power for about 4 minutes.

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