Kedgeree is based on a traditional Indian rice and lentil dish called kitchri, which was adapted by the British to be a breakfast dish containing fish. This hearty kedgeree makes an ideal leisurely weekend breakfast, or can turn up just as easily on the lunch or dinner table.

Ingredients

2	teaspoons olive oil
2	tablespoons butter
1	onion
1	carrot
2	cloves garlic
3	teaspoons curry powder
1 1/2	cups chicken stock
3/4	cup basmati rice
1	teaspoon brown sugar
1/2	cup snow peas
7	ounces canned salmon

Directions

1. HEAT the butter and oil in a large frying pan over a medium heat and cook the onion and carrot for 8 minutes, stirring occasionally.
   
   
2. ADD the garlic and curry powder and cook, stirring, for a minute.
   
   
3. ADD the rice and cook for a minute, stirring to coat the grains.
   
   
4. ADD the stock and sugar, stir to combine, then bring to the boil and cover with a lid.
   
   
5. REDUCE the heat to low and simmer gently for 15 minutes without lifting the lid.
   
   
6. REMOVE the frying pan lid, and quickly place the peas and salmon on top of the rice, replace the lid, and cook for another 5 minutes.
   
   
7. Optional: ADD some lemon juice and fresh cilantro
   
   
8. FLUFF up the rice gently with a fork to combine the ingredients.
   
   

Categories

Rice, Seafood, Brunch, Main Dish, English, Indian, Gluten-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in selenium High in vitamin A