Red salmon kedgeree with mango chutney

4 servings

Ingredients

QuantityIngredient
55gramsButter; (2 oz)
1bunchSpring onions
1tablespoonGaram masala curry powder
3tablespoonsDry sherry
1Lemon; Juice of
55gramsSultanas; (2oz)
1canRed salmon -drained with the juice; (418g)
; reserved and made up to 600mls with
; vegetable stock
450gramsFresh penne pasta; (1lb)
3Eggs; (hard boiled)
½bunchFresh dill
Salt and freshly ground black pepper
Mango chutney
Lemon wedges

Directions

In a large frying pan or wok melt the butter. Add the spring onions and stir fry for 30 seconds. Add the garam masala, sherry, lemon juice, sultanas and salmon juice and stock.

Stir in the pasta, cover and simmer for 5-6 minutes until the pasta is cooked. Add a little extra liquid if the pan becomes too dry.

Roughly flake the salmon and fold into the cooked pasta with the dill.

Season to taste and heat through until piping hot. Scatter with the choppped egg and serve at once with a little mango chutney and lemon wedges.

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