Smoked salmon provides a brand new twist to this kedgeree – it is excellent for Saturday brunch
- Prep:10 minutes – 15 minutes
- Cook dinner:20 minutes – 25 minutes
- 300g (Madras)
- 1 , finely chopped
- 225g , lower into chunks or flaked
- 4 , shelled then roughly chopped
- 4 , lower into 3cm lengths and finely shredded
- juice of and flatleaf parsley
- STEP 1
Throw the rice into a big heavy-based saucepan, pour over 700ml/11⁄4 pints water and sprinkle in an excellent shake of salt. Cowl and produce to the boil, then take away the lid and permit all of the water to be absorbed – this could take about quarter-hour. Flip off the warmth, cowl once more and permit to steam dry.
- STEP 2
Soften half the butter with the oil in a big frying pan. Stir within the curry paste and cook dinner till you begin to odor the great aromas.Now add the onion and cook dinner till softened and starting to brown.
- STEP 3
Subsequent throw in your rice and shortly stir to verify all of the buttery juices are absorbed and the rice is heated by way of. Now combine within the salmon, eggs, spring onions and lime juice. Stir gently, chuck within the herbs together with cubes of the remaining butter and serve in heat bowls.
