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Clarissa Dickson Wright's kedgeree

Clarissa Dickson Wright's kedgeree

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Clarissa usually makes this Indian recipe with smoked haddock - but here she uses cooked salmon. It's a great dish whichever way you prepare it

Serves: 8

Ingredients

To bulk out the recipe you can add cauliflower or potatoes.

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1 tsp coriander seeds
½ tsp cardamom seeds
1 tbsp ground turmeric
1 tsp cayenne pepper
1 dried red chilli
4 tbsp ghee or clarified butter
1 onion, ½ chopped, ½ slivered
500g long-grain rice
500g brown lentils
Salt
500g cooked salmon, flaked
4 hard-boiled eggs, shelled and cut into quarters
1 tbsp vegetable oil
1 tbsp slivered almonds
Coriander, to garnish

Method

Pound the spices and chilli together. Put them in a saucepan with 1.2 litres water and simmer for 10 minutes. Strain and keep the water.
In a large saucepan, melt the ghee or butter and fry the chopped onion until coloured. Add the rice and lentils and cook, stirring continuously, for 2 minutes. Add the strained spice water and the salt and simmer until all the moisture has been absorbed and all is cooked and tender. Stir in the cooked fish carefully, along with the hard-boiled eggs.
Heat the oil in a separate pan and fry the onion slivers until brown and crisp, then drain well on kitchen paper. Sauté the almonds quickly in the same pan.
Turn the kedgeree onto a serving dish and scatter the onions and almonds on top. Garnish with coriander. Serve as is, or with a curry sauce if liked.

Top tip: To bulk out the recipe you can add cauliflower or potatoes. This recipe is taken from Clarissa's Comfort Food , available from Amazon, RPP £19.99, currently priced at £9.99.

By Andrea Mann

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