Kedgeree actually originated in India and began its life as khichari, a dish of rice and lentils, but it slowly transformed into the current dish during the time of the British Raj. Made of succulent flaked salmon with a spicy rice and coriander, Kedgeree is considered a breakfast dish but you can enjoy it as a light lunch or evening meal.
- 15 mls olive oil
- 4 chopped shallots
- 25 grams basmati rice
- 450 ml (¾ pint) hot fish stock
- 100g (3½oz) frozen peas
- 300 grams salmon flakes
- chopped coriander
- lime wedges to squeeze over.
- Heat 1 tbsp olive oil in a large pan over a low heat
- Fry 4 chopped shallots for 5 min or until soft.
- Add 225 g (8oz) basmati rice and stir to mix everything together.
- Pour in 450 ml (¾ pint) hot fish stock .
- Cover and cook for 10 min over a low heat until rice is almost cooked and most of the liquid has been absorbed.
- Add 100 g (3½oz) frozen peas and 300 g (11oz) salmon flakes .
- Cook, uncovered, for 2 – 3 min or until peas are tender.
- Season, scatter over a handful of chopped coriander and serve with lime wedges to squeeze over.
Serves 4 – Serving Size 1/4 recipe – Nutrition Per Serving
Calories: 310; Fat: 7g; Carbohydrate: 51g