Salmon Kedgeree

Nutrition per serve

Ingredients

• 150g basmati rice
• 5g ground turmeric
• 150g peas
• 1pcs onion
• 1stalk celery
• 1pcs ginger
• 1clove garlic
• 1bunch curry leaves
• 1bunch coriander
• 1pcs lemon
• 2pcs Tasmanian salmon fillets
• 10g masala seasoning
• 130g natural yoghurt
• 10g fried shallots
• 30ml neutral-flavoured oil
• 2pcs egg
• 20g butter

Method

1. Step 1 — Cook rice
   Bring a small saucepan of water to the boil for the peas. Rinse the rice until the water runs clear. Put in a separate small saucepan with ½ tsp turmeric* and 250ml (1 cup) water. Cover and bring to the boil. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, add the peas to the pan of boiling water, return to the boil and cook for 1 min. Drain. Bring water to the boil in the same pan for the eggs. Finely chop the onion. Thinly slice the celery. Peel and finely chop half the ginger*. Crush or finely chop the garlic. Strip the curry leaves. Pick coriander leaves and finely chop stems. Cut lemon into 2 cheeks.
3. Step 3 — Fry curry leaves
   Heat 2 tbs oil in a medium deep frypan over medium heat. Cook three-quarters of the curry leaves, stirring, for 1-2 mins until crisp. Remove from the pan with a slotted spoon, leaving the flavoured oil in the pan. Drain on paper towel.
4. Step 4 — Cook salmon
   Heat the same frypan over high heat. Season the salmon with salt and pepper. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce the heat to medium-high, turn and cook, flesh-side down, for a further 2-3 mins until just cooked or cooked to your liking. Remove the salmon from the pan and wipe the pan clean.
5. Step 5 — Cook eggs and aromatics
   Cook 2 eggs in the pan of boiling water for 6 mins for soft-boiled. Drain, then cool in cold water. Heat 20g butter in the same frypan over medium heat. Add the onion, celery, ginger, garlic, masala seasoning and remaining curry leaves and season with salt and pepper. Cook, stirring, for 5 mins or until soft and fragrant. Turn off the heat.
6. Step 6 — Toss kedgeree and serve
   Coarsely flake salmon (see cooking tip). Peel and halve eggs. Fluff rice with a fork. Stir rice, salmon, coriander stems and peas into onion mixture. Taste, then season with salt and pepper. Spoon yoghurt on plates, then top with kedgeree and eggs. Scatter with coriander leaves, curry leaves and fried shallots. Serve with lemon cheeks.

Allergens

Egg, Milk, Fish, Sulphites