Asian-spiced kedgeree

Ingredients

  • 500 ml cold water, for poaching the fish
  • 2 thai lime leaves, torn into pieces
  • 4 salmon, (approx 3cm thick) preferably organic, skinned (about 750g in total)
  • 45 g unsalted butter
  • 1 tsp oil
  • 1 onions, finely chopped
  • 0.5 tsp ground coriander
  • 0.5 tsp ground cumin
  • 0.5 tsp turmeric
  • 225 g basmati rice
  • 3 eggs, hard boiled and quartered
  • 3 tbsp coriander, chopped, plus more for sprinkling
  • 1 limes, juice and zest, plus more lime segments to serve
  • 1 dashes of fish sauce

Description

Nigella Lawson Gives An Anglo-Indian Classic A New Twist With Gentle, Fleshy Salmon And Sharp Thai Seasoning

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