Red salmon kedgeree with mango chutney
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 55 | grams | Butter; (2 oz) |
| 1 | bunch | Spring onions |
| 1 | tablespoon | Garam masala curry powder |
| 3 | tablespoons | Dry sherry |
| 1 | Lemon; Juice of | |
| 55 | grams | Sultanas; (2oz) |
| 1 | can | Red salmon -drained with the juice; (418g) |
| ; reserved and made up to 600mls with | ||
| ; vegetable stock | ||
| 450 | grams | Fresh penne pasta; (1lb) |
| 3 | Eggs; (hard boiled) | |
| ½ | bunch | Fresh 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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