Recipe

Brown rice kedgeree

This traditional Indian dish combines smoked salmon, eggs, yoghurt and a spicy curry folded through rice. It is best for a spectacular healthy brunch, light lunch or side.

Aug 29, 2014 2:00pm
  • 35 mins preparation
  • Serves 4
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Ingredients

Curry sauce
  • 60 gram butter
  • 1 medium (170g) red onion, chopped finely
  • 1 clove garlic, crushed
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon curry powder
  • 2 medium (300g) vine-ripened tomatoes, chopped finely
  • 1 tablespoon tomato paste
  • 16 cup (80ml) white wine
  • 1/3 cup (70g) plain yoghurt
Brown rice kedgeree
  • 1 cup (200g) brown rice
  • 400 gram fresh skinless salmon fillet
  • 2 tablespoon lemon juice
  • 1 cup loosely packed fresh parsley leaves
  • 1 cup loosely packed fresh coriander leaves
  • 4 soft-boiled eggs, quartered

Method

Brown rice kedgeree
  • 1
    Preheat oven to 180°C (160°C fan-forced). Line a small baking tray with baking paper.
  • 2
    To make curry sauce, melt the butter in a heavy-based frypan and fry the onion, garlic and ginger until they are soft and transparent. Add the curry powder and fry for a further minute. Add the chopped tomato, tomato paste and white wine, and simmer for 7-10 minutes or until the sauce has reduced by half. Set aside.
  • 3
    Combine rice and 1 litre water in a medium saucepan; bring to the boil. Boil, uncovered, for about 30 minutes or until rice is tender. Drain.
  • 4
    Slice salmon into 4 pieces and place on baking tray. Place in oven and bake for 5 minutes. Remove and flake into bite-sized pieces. Drizzle lemon juice over the warm salmon.
  • 5
    Stir the yoghurt through the curry sauce. Fold the sauce and half the herbs through the rice.
  • 6
    Divide the rice between 4 plates and top with flaked salmon, boiled eggs and remaining herbs.

Notes

Not suitable to freeze. Rice suitable to microwave.

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