by deensiebat
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deensiebat's Notes:
Expand1 tablespoon canola oil (or ghee, if you've got it) Ask a question about this ingredient
1 tablespoon mustard seeds Ask a question about this ingredient
1/2 teaspoon turmeric Ask a question about this ingredient
1-2 tablespoon Indian-style jarred curry paste, such as Patak's (if you don't have this, you can substitute 1-1 1/2 Tbsp curry powder (depending on your taste and the spiciness of your curry), mixed with a splash of oil and 1/2 tsp tomato paste) Ask a question about this ingredient
1 onion, finely chopped Ask a question about this ingredient
1 clove garlic, minced Ask a question about this ingredient
1 thumb-sized piece of ginger, julienned or grated Ask a question about this ingredient
~5 cups cooked long-grain white rice (yeah, my picture has overcooked short-grain brown rice, but long grain white would be better) Ask a question about this ingredient
1 lemon, juiced Ask a question about this ingredient
salt Ask a question about this ingredient
1 pound cooked salmon, flaked into bite-sized pieces Ask a question about this ingredient
1/2 bunch spinach, washed, dried and roughly chopped (optional) Ask a question about this ingredient
1 bunch cilantro, washed, dried and roughly chopped Ask a question about this ingredient
Heat the oil or ghee over a medium-high flame in a heavy pan. When the oil is rippley-but-not-smoking, add the mustard seeds and cover. The seeds will sputter and pop.
Ask a question about this stepWhen the popping has subsided, add the turmeric and curry paste or powder (start with the smaller amount). Let the seasonings toast for a few seconds, then add the onion, garlic and ginger. Stir to combine. Reduce heat to medium and saute, stirring occasionally, until the onion is translucent (~5 minutes).
Ask a question about this stepWhen the onion is cooked, add the rice and stir gently but thoroughly to combine. Add the lemon juice and salt to taste, and more curry paste if desired. When it's seasoned to taste, add the salmon, spinach (if using), and ~ 3/4 of the cilantro, and stir gently to combine. Cook until the fish is warmed through and the spinach has wilted. Garnish with remaining cilantro and serve (yogurt and chutney make nice accompaniments)
Ask a question about this stepI made this recipe tonight and, omg, I'm in love! Salmon, curry, cilantro, rice deliciousness.
I love Kedgeree but have never seen it on this side of the pond! Thanks for the recipe.
Not sure if this meets proper Brit standards, but it's definitely delicious.
This sounds great! I love new and different salmon ideas.
I'm always on the lookout too -- nice to have this great list of recipes to leaf through!
Such a good recipe! Really appreciate this, especially the tip for making your own curry paste. (I toast, grind, blend my own curry powder, but have never known how to substitute for the paste, which one sees in a lot of recipes.) I've never made kedgeree, but this looks fabulous . . . .so I'm inspired to try it, soon. ;o)
Aw thanks! I'd never used curry paste, but we recently inherited a bunch of pantry items from a friend who'd moved, and curry paste was in the lot. It's great in this recipe. The cheater's curry paste is my own approximation, but I think it'd work well in the kedgeree.
Rick Field is the founder of the pickle company Rick's Picks.
I made double the recipe last night and served it with a nice avocado salad. A wonderful dish! We all loved it. I used 4 cups uncooked jasmine rice which I cooked the way i do it as a Caribbean, in seasoned water with butter, salt and garlic/onion powder. I ended up using about 6 tbsp curry paste (Roland Curry Red Paste) plus put some on a plate for those who migh want more.! Really tasty and well balanced nutritionally. Plus it looked so nice. My rice was very fluffy (I don't like soft mushy rice). I will definitely make this again .