ULTIMATE KEDGEREE
There are a million versions of kedgeree, but we reckon this is the best and easiest of the lot
Provided by Angela Nilsen
Categories Breakfast, Buffet, Lunch, Main course, Supper
Time 45m
Yield Serves 4 (for a main course, or 8 as part of a buffet)
Number Of Ingredients 16
Steps:
- For the crisp onions, heat the oil in a frying pan, add the onions with a pinch of salt (which helps to stop them burning), then cook on a medium heat, stirring occasionally, until deep golden, about 20-25 mins. When done, spread on paper towels and leave to crisp up. While the onions are frying, put both fish in a frying pan with the chilli. Pour the milk over, cover and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to finish gently cooking the fish.
- Meanwhile, heat the 3 tbsp oil in a deep frying or sauté pan (with a lid). Add the onion, curry leaves, cardamom and cinnamon and fry until the onion is soft and golden, about 7-8 mins, stirring often. Lift the fish from the milk with a slotted spoon, discard the skin and any bones, cover to keep warm and set aside. Make the milk up to 600ml/1pt with water. Rinse the rice in warm water in a colander, drain, then stir it into the onion. Keep stirring for 1 min so the rice is coated. Pour in the milk mix and stir in the turmeric. Bring to a boil, then simmer for 10 mins, covered, lowering the heat if it starts to stick on the bottom.
- When the rice is tender, remove from the heat, drop the butter on top so it melts in, then lay the whole pieces of fish on the rice. Cover and leave for the flavours to mingle. Meanwhile, put the eggs in a pan, cover with cold water and bring to the boil, then boil for 6 mins (for lightly boiled). Remove from the heat and plunge into cold water, cracking the shells against the side of the pan. Peel off the shells and quarter the eggs.
- To serve, break the fish into big pieces with a fork, throw in the coriander and stir gently to mix without breaking up the fish, adding the eggs at the end. Season, scatter crisp onions on top and serve with lime wedges for squeezing over.
Nutrition Facts : Calories 714 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 4.42 milligram of sodium
SPINACH KEDGEREE WITH SPICED SALMON
Get your weekly dose of omega-3 with this flavourful but easy-to-make supper. Spiced with ginger, cumin, cinnamon and more, it's a winning healthy dinner
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Lunch, Supper
Time 1h
Number Of Ingredients 18
Steps:
- Heat the oil in a large frying pan and fry the onion and ginger for 5 mins or until soft. Add the cumin, cinnamon, crushed cardamom seeds, and 1 tsp each of the turmeric and coriander. Cook for 30 secs until fragrant. Add the chilli, garlic, pepper and rice, stir briefly, then pour in the stock. Cover and simmer for 35 mins or until the rice is tender and the stock has been absorbed. If the rice is cooked but some liquid remains, remove the lid and simmer uncovered to allow the liquid to evaporate. Add the spinach, cover and cook for 3 mins to wilt.
- Meanwhile, prepare the salmon. Heat the grill to medium and line a baking sheet with foil. Mix the yogurt with the mint or coriander and the remaining turmeric and ground coriander. Spread the yogurt mixture over the salmon, then transfer to the prepared baking sheet and grill for 8-10 mins until the fish can be flaked easily with a fork. Top the kedgeree with the salmon fillets or flake the fish into it, and scatter over the almonds to serve.
Nutrition Facts : Calories 636 calories, Fat 28 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 49 grams protein, Sodium 0.6 milligram of sodium
EASY SPICED SALMON KEDGEREE
Smoked salmon adds a new twist to this kedgeree - it's perfect for Saturday brunch
Provided by Merrilees Parker
Categories Lunch, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Throw the rice into a large heavy-based saucepan, pour over 700ml/11⁄4 pints water and sprinkle in a good shake of salt. Cover and bring to the boil, then remove the lid and allow all the water to be absorbed - this should take about 15 minutes. Turn off the heat, cover again and allow to steam dry.
- Melt half the butter with the oil in a large frying pan. Stir in the curry paste and cook until you start to smell the wonderful aromas.Now add the onion and cook until softened and beginning to brown.
- Next throw in your rice and quickly stir to make sure all the buttery juices are absorbed and the rice is heated through. Now mix in the salmon, eggs, spring onions and lime juice. Stir gently, chuck in the herbs along with cubes of the remaining butter and serve in warm bowls.
Nutrition Facts : Calories 673 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 62 grams carbohydrates, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 3.06 milligram of sodium
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