Kedgeree
Nutrition Facts
each servingIngredients
all 12 types- 300g basmati rice
- 2 heaped tsp mild-medium curry paste (or powder)
- 1 heaped tsp mild (dulce) smoked paprika
- 4 eggs
- 2 tsp sunflower oil
- 1 leek, finely chopped
- 1 red pepper, finely chopped
- 300g skinless, boneless salmon, roughly cut into 2–3 cm cubes
- juice 1 lemon
- 1 tbsp low-fat yogurt
- handful of finely chopped coriander, plus sprig to serve
- 1 lemon, cut into wedges
Directions
6 steps in totalRinse the basmati rice in water and add to a pan with 700ml boiling water (1 part rice to 2 parts water). Add 1 heaped tsp of the curry paste and all the smoked paprika, mix bring back to the boil, cover, reduce the heat and simmer for 10-12 minutes. Turn off the heat and leave to stand for 3 minutes with the lid on. All the water should then be absorbed.
Meanwhile, boil 4 eggs for 5 minutes, refresh in cold water, peel and cut into quarters.
Heat the sunflower oil in a frying pan and add the leeks and red pepper. Cook for 5–7 minutes, stirring regularly, until they’re soft.
Mix the remaining curry paste with the leeks and pepper abd add the salmon. Cook for 3–4 minutes and set aside.
Add the lemon juice, yogurt and coriander to the rice and mix well.
Fold the vegetable and salmon mixture into the hot rice and top with the egg quarters, lemon wedges and a sprig of coriander.
