Name: Brown rice kedgeree
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 4
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; 1/3 cup (80ml) white wine; 1/4 cup (70g) plain yoghurt; 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

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.

Serves 4

Prep

35M

Cook

50M

Total

1H 25M

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

1/3 cup (80ml) white wine

1/4 cup (70g) plain yoghurt

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

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.

Not suitable to freeze. Rice suitable to microwave.
Note

Women's Weekly Food

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