Salmon Kedgeree

1. 300 grams Patna  (long grain) rice, boiled with a little salt for 12 minutes and allowed to dry so the grains are separate. Fluff them up with a fork.

 

1. 6 eggs boiled for 6 minutes and then immediately cooled, peeled and chopped finely

 

1. 2 large onions chopped finely, softened but not browned in 100 gms butter in a big deep pan or a wok.

 

1. 400 gms salmon simmered very gently in water for about 8 minutes, then drained and separated into flakes

 

1. 5 gm Indian curry powder or paste/ freshly ground black pepper/ 25 gms extra butter/ a big dollop of cream (about 200 ml.) plus chopped spring onions and parsley to decorate.

  The method consists of getting nos. 1-4 all prepared and waiting. Don’t put it all together until the last five minutes or so. Then …

1. Warm the onion in the butter.
2. Add the curry and stir.
3. Add the fish flakes and stir.
4. Stir gently and add the rice. Go on stirring over moderate heat until it’s all hot.
5. Grind in some black pepper and mix.
6. Add the butter and cream and mix gently until they are absorbed.
7. Warm the serving dish.
8. At the last minute, put all the mixture into the serving dish and cover it with a layer of chopped egg.
9. Garnish with chopped parsley and chopped spring onion over the middle and serve.