Curried Salmon Kedgeree
with Peas, Caramelised Onion and Yoghurt
- Fish
- Milk
Kedgeree is a curried rice and fish dish that originated in colonial India during the time of the British Raj, where it was inspired by an Indian dish called khichari. Those returning from their time in the subcontinent brought the dish to Britain, where it quickly became a national staple.
Ingredients
1 unit(s)
Onion
2 unit(s)
Garlic Clove
1 unit(s)
Medium Tomato
1 unit(s)
Lemon
150 grams
Basmati Rice
200 grams
Salmon Fillets
(Contains: Fish)
1 sachet(s)
Curry Powder Mix
1 sachet(s)
White Cumin Seeds
15 grams
Vegetable Stock Paste
120 grams
Peas
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
Not included in your delivery
2 unit(s)
Egg
½ tbsp
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle.
Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Cut the tomato into 1cm chunks. Quarter the lemon.
Once the kettle has boiled, pour the water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins.
Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to serve.
Meanwhile, lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.
When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins.
Once cooked, remove from the oven and set aside.
While the rice and fish are cooking, heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion and season with salt and pepper. Fry, stirring occasionally, until golden, 8-10 mins.
Meanwhile, if you'd like to add an egg, boil a half-full kettle. Pour the boiled water into a medium saucepan and bring to the boil.
Boil the eggs (see pantry for amount) for 7-8 mins. Drain and allow to cool. IMPORTANT: Ensure egg whites are fully cooked.
Once the onion is golden, stir in the garlic, curry powder mix and cumin seeds. Fry for 30 secs.
Stir in the tomato chunks along with the vegetable stock paste and water for the sauce (see pantry for amount). Cook until the tomato has slightly softened, 4-5 mins.
Once the tomato has softened, stir in the peas and cooked rice until the rice is coated in the spices and the peas are piping hot, 2-3 mins. Add a good squeeze of lemon juice and season with salt and pepper.
Once the salmon is cooked, gently peel off and discard the skin. Using a fork, flake the fish into bite-sized pieces.
Remove from the heat, then gently fold in the cooked fish and butter (see pantry for amount).
Taste and season with more salt, pepper and lemon juice if needed.
When everything's ready, share the fish kedgeree between your serving bowls.
If you're adding eggs, peel and cut them into quarters and arrange them on top of the kedgeree. Season the eggs with a little salt and pepper.
Serve the yoghurt on the side, as well as any remaining lemon wedges for squeezing over.
Enjoy!
