Salmon & Coconut Kedgeree

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 400 g salmon
  • 400 ml coconut milk
  • 400 ml fish stock
  • 1 onion (s)
  • 1 bunch parsley, smooth
  • 50 g butter
  • 350 g rice, basmati
  • 2 teaspoons spice mix (Garam Masala)
  • 2 teaspoons curry powder, madras
  • 4 egg (s)
  • Lime juice
  • Salt and pepper, freshly ground
Salmon & Coconut Kedgeree
Salmon & Coconut Kedgeree

Instructions

  1. Kedgeree is a rice dish that is somewhat reminiscent of risotto, but is seasoned with Indian spices. Classically it is prepared with smoked fish and with cream instead of coconut milk. (See CK database)
  2. Hard boil the eggs, finely chop the parsley, dice the onion. Wash the rice, fry the fish in a little water, pick it up and set it aside. Pick up water. Cut the eggs into slices. Mix coconut milk and fish stock and heat. Steam the onion cubes in the butter until translucent, add the rice and sweat briefly. Then gradually add the hot liquid, always waiting until everything is soaked up. Let the rice simmer, stir occasionally and add water (from cooking the fish) if necessary.
  3. When the rice is cooked, add the spices and lime juice and season with salt and pepper. Add 3/4 of the parsley. Carefully fold in the fish and eggs. Sprinkle with the remaining parsley and serve.

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