Kedgeree

Serves: 8

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Total Time: 55

Prep Time: 20

Cook Time: 35

• 1 teaspoon(s) coriander seeds
• ½tsp cardamom seeds
• 1 tablespoon(s) ground turmeric
• 1 teaspoon(s) cayenne pepper
• 1  dried red chilli
• 4 tablespoon(s) ghee or clarified butter
• 1  onion, half chopped and half slivered
• 500 gram(s) (1lb 2oz) long-grain rice
• 500 gram(s) (1lb 2oz) brown lentils
• Salt
• 500 gram(s) (1lb 2oz) cooked salmon, flaked
• 4  hard-boiled eggs, quartered
• 1 tablespoon(s) vegetable oil
• 1 tablespoon(s) slivered almonds
• Fresh coriander, to garnish

Method

1. Pound the spices and chilli together. Put them in a saucepan with 1.2l (2pt) water and simmer for 10 minutes. Strain and keep the water.
2. In a large saucepan, melt the ghee or butter and fry the chopped onion until coloured. Add the rice and lentils and cook, stirring continuously, for 2 minutes. Add the strained spice water and some salt and simmer until the moisture has been absorbed and all is cooked and tender. Stir in the cooked fish carefully, along with the hard-boiled eggs.
3. Heat the oil in a separate pan and fry the onion slivers until brown and crisp, then drain well on kitchen paper. Sauté the almonds quickly in the same pan. Serve the kedgeree with the onion, almonds and coriander scattered on top. Serve as it is, or with a curry sauce if you like.

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