Salmon & Coconut Kedgeree

Ingredients for 4 servings:

• 400 g salmon
• 400 ml coconut milk
• 400 ml fish stock
• 1 onion(s)
• 1 bunch parsley, flat
• 50 g butter
• 350 g rice, Basmati
• 2 tsp spice mix (garam masala)
• 2 tsp curry powder, Madras
• 4 eggs
• Lime juice
• Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

English rice dish with Asian influences

Kedgeree is a rice dish somewhat reminiscent of risotto, but flavored with Indian spices. It is traditionally prepared with smoked fish and cream instead of coconut milk. (See CK database) Hard-boil the eggs, finely chop the parsley, and dice the onion. Wash the rice, sauté the fish in a little water until tender, tear it into pieces, and set aside. Reserve the water. Slice the eggs. Mix the coconut milk and fish stock and heat. Sauté the diced onion in the butter until translucent, add the rice, and sauté briefly. Then gradually add the hot liquid, waiting until it is all absorbed. Simmer the rice until tender, stirring occasionally and adding more water (from cooking the fish) if necessary. When the rice is cooked, add the spices and lime juice, and season with salt and pepper to taste. Add 3/4 of the parsley. Carefully fold in the fish and eggs. Sprinkle with the remaining parsley and serve.