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Kedgeree
is based on a traditional Indian rice and lentil dish called
kitchri, which was adapted by the British to be a breakfast
dish containing fish. This hearty kedgeree makes an ideal
leisurely weekend breakfast, or can turn up just as easily
on the lunch or dinner table.
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| 2
teaspoons canola oil |
| 2
teaspoons butter |
| 1
onion—finely chopped |
| 1
carrot—finely chopped |
| 2
cloves garlic—minced (crushed) |
| 3
teaspoons good quality all-purpose curry powder |
| 1½
cups fish or vegetable stock |
| ¾
cup basmati or long-grain
rice |
| 1
teaspoon brown sugar |
| 1
teaspoon salt |
| 2
eggs |
| 1/3
cup green peas |
| 7
oz (210g) canned Alaskan red salmon—drained, bones
removed and broken into chunks |
| 1
tablespoon lemon juice |
| 1
tablespoon finely chopped fresh cilantro (coriander) |
HEAT
the butter and oil in a large frying pan over a medium heat
and cook the onion and carrot for 8 minutes, stirring occasionally.
ADD the garlic and curry powder and cook, stirring, for a minute.
ADD the rice and cook for a minute, stirring to coat the grains.
ADD the stock, sugar and salt, stir to combine, then bring to
the boil and cover with a lid. REDUCE the heat to low and simmer
gently for 15 minutes without lifting the lid. WHILE the rice
cooks, place the eggs in boiling water and cook for 6 minutes
until hard-boiled, then peel, cut into quarters and set aside.
REMOVE the frying pan lid, and quickly place the peas and salmon
on top of the rice, replace the lid, and cook for another 5
minutes. ADD the lemon juice and cilantro and fluff up the rice
gently with a fork to combine the ingredients. SERVE the kedgeree
on plates with the quartered eggs on top.
Variations:
Replace the salmon with canned tuna or use sliced smoked salmon
for a lavish alternative.
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