Name: Speedy kedgeree with tinned salmon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 1/2 cup basmati rice; 4 eggs; 50 gram butter; 1 onion, finely chopped; 1 clove garlic, finely chopped; 2 teaspoon curry powder; 215 gram can salmon, drained; finely grated zest of 1 lemon; 1/4 cup finely chopped flat leaf parsley; salt and freshly ground black pepper; lemon wedges, to serve

Speedy kedgeree with tinned salmon

Ready in just 35 minutes, this warmly-spiced salmon kedgeree recipe is perfect for breakfast, lunch or dinner. Serve this economical dish warm with lemon wedges

Serves 4

Cook

30M

This recipe first appeared in Food magazine issue 85.

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Ingredients

2 1/2 cup basmati rice

4 eggs

50 gram butter

1 onion, finely chopped

1 clove garlic, finely chopped

2 teaspoon curry powder

215 gram can salmon, drained

finely grated zest of 1 lemon

1/4 cup finely chopped flat leaf parsley

salt and freshly ground black pepper

lemon wedges, to serve

Method

1.Rinse the rice thoroughly in cold water and then place in a pan with 6 cups of cold water. Bring to the boil and reduce to the lowest possible heat, cover and cook for 20 minutes until all the water is absorbed and the rice tender. Fluff up the rice with a fork and set aside.

2.Meanwhile, cook the eggs for 9 minutes in a pan of boiling water, cooling slightly under cold water before peeling and chopping into small pieces. Set aside.

3.Melt the butter in a large frypan and cook the onion, garlic and curry powder over a moderate heat until the onion is tender and starting to colour.

4.Add the rice to the pan along with the salmon, lemon zest, parsley and eggs. Using a fork, flake the salmon into small pieces and break up any clumps of rice. Season with salt and pepper and serve with lemon wedges.