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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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