A throw back to the colonial days, kedgeree is a mixture of English ingredients and Indian spice. A wonderful dish for a Sunday brunch or early evening meal.
500g salmon fillets
1 small lemon, sliced
1 brown onion, finely chopped
2 tbsp curry powder
1¼ cups basmati rice (or long-grain rice)
3½ cups chicken stock
½ cup flat-leaf parsley, roughly chopped
salt and pepper, to taste
naan bread, toasted, to serve
Indian mango chutney, to serve
1 Put salmon in a frying pan. Add lemon slices and cover with cold water. Bring to a gentle simmer over medium heat. Reduce heat and simmer for 6–8 minutes or until just cooked. Remove salmon from water with a slotted spoon. Transfer to a large plate. Cool. Flake salmon into pieces with a fork, removing any bones.
2 Put eggs in a small saucepan and cover with cold water. Put on high heat and bring to the boil. Reduce heat and simmer for 7 minutes. Drain, crack eggs and stand in cold water. Peel. Roughly chop 2 eggs. Slice remaining eggs into wedges.
3 Heat butter in a large, deep frying pan over medium heat until melted. Add onion and curry powder. Cook for 3 minutes. Add rice and stir until grains are coated. Add stock and bring to the boil. Reduce heat and cook, covered, for 15 minutes or until rice is tender and almost all liquid has evaporated.
4 Add salmon, chopped egg, parsley and salt and pepper. Toss until well combined. Top with egg wedges and serve with naan bread and mango chutney.