A Kedgeree is an Indian rice dish that combines rice, curry powder, fish and hard boiled eggs. It tastes absolutely wonderful.
- 100gr rice
- 160ml water
- 1/2 tsp curry powder
- pinch of pepper
- 1/2 stock cube
- 1 tsp sunflower oil
- 110gr salmon
- 1 onion
- 1 tbs fresh parsley
- 1 hardboiled egg
Serves 1 as part of the Budget Challenge
Combine the rice, cold water, curry powder and pepper in a sauce pan. Crumble the stock cube and add it to the pan. Without a lid, heat the pan until the water boils. Leave to simmer gently until the rice has puffed up and tunnels form for the steam. Cover the pan with a lid, turn off the heat and leave for 12 minutes.
Heat the oil in a frying pan. Add the salmon. Bake for 3 minutes on each side (2-2.5 minutes for thin pieces).
Chop the onion finely. Bake the onion in the pan with the salmon (to the side) for 5 minutes or until soft and browning.
After the rice has stood for 12 minutes, add the onion and stir with a fork (which fluffs up the rice nicely). Push downwards on the salmon, to push the flakes apart. Stir this into the rice gently with the parsley.
Serve with the hardboiled egg.