Salmon Kedgeree

Kedgeree dates back to the days of the British Raj and is an adapted version of an Indian fish curry. I’ve used tinned salmon in this simplified recipe, which makes a nice light lunch.

The British used to eat it for breakfast and kedgeree was always on offer in the Tiffin Room at Raffles. Maybe it still is.

Vary the amount of curry used to suit your personal taste and serve this dish hot or cold.

You need:

1 220g tin of red salmon
220g of rice
2 hard-boiled eggs
2tsps curry paste
90g butter
chopped parsley
2tsps rice vinegar (or any white vinegar)

Cook the rice in plenty of salted boiling water for exactly 15 minutes, drain and rinse with hot water. Put the colander over a saucepan in which there is some simmering water and cover the rice. This will keep it warm and fluffy. Make sure the colander is not touching the water.

Chop the eggs roughly and drain and flake the salmon. Melt the butter in a pan and stir in the curry paste. Cook for a couple of minutes and then stir in the salmon and the rice.

Mix thoroughly and add the chopped eggs, followed by the parsley and vinegar. Stir carefully as it heats through, season with salt and white pepper and serve with salad and wedges of lemon.

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