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Indian Salmon Kedgeree

This Indian salmon dish is full of flavour and brings the best of Indian cooking together with the king of fish.

Recipe Information:

Serves:	Salmon Portion	Course	Cooking Method	Preparation Time:
6	Fresh Salmon, Fillet	Main	Bake, Boil, Fry	30 mins to 1 hour

Ingredients:

• 500g salmon, filleted and skinned
• 15ml spoon white wine vinegar
• 1 onion, chopped
• 2.5cm piece of fresh root ginger, peeled and grated
• 1 garlic clove, crushed
• 2 x 15ml spoons vegetable oil
• 5ml spoon garam masala
• 2 green chillies, deseeded and chopped finely
• 4 tomatoes, skinned and chopped
• juice of ½ lime
• 2 x 15ml spoons chopped fresh coriander
• 8cm cinnamon stick
• 5 green cardamon pods, bruised
• 2 cloves
• 150g basmati rice
• ½ x 5ml spoon ground turmeric
• a pinch of chilli powder (Cayenne pepper)
• 450ml fish stock or water
• 50g seeded raisins
• 50g flaked almonds, toasted lightly
• salt and freshly ground black pepper

Method:

Cut the salmon into 4cm cubes and toss in the vinegar with a pinch of salt.

Lightly fry half the onion, the ginger and garlic in 1 large spoon of the oil for 2 minutes. Stir in the garam masala and green chillies and cook for 2 minutes.

Add the tomatoes and salmon and continue cooking until the fish is almost cooked.

Sprinkle over the lime juice and stir in the coriander. Cover and set aside.

Heat the remaining oil and add the remaining onion, the cinnamon, cardamoms and cloves and fry until golden.

Stir the rice into the pan and fry for 2 minutes. Add the turmeric, chilli powder and the fish stock or water and stir well.

Cover the pan and cook for about 25 minutes until the rice is cooked and all the liquid has been absorbed.

To serve, discard the cinnamon stick and layer the rice and fish in a serving dish. Top with the raisins and almonds.

To reheat later, transfer to an ovenproof dish, cover and heat through in a an oven preheated to 160°C, 325 °F, Gas Mark 3 for 10 minutes, or reheat in the microwave on full power for about 4 minutes.

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