Ingredients
- 1/2 cup lentils
1 one-inch piece of cinnamon (or sprinkle some ground cinnamon in.
Bring to boil, then simmer about 30 minutes.
1 cup basmati rice, or 2.5 cups leftover cooked rice of your choice.
Prepare rice in rice cooker, if needed.
1Tbs cumin seeds
1 teaspoon chili powder
1/2 teaspoon tumeric
OR 1.5 TBS hot madras curry powder
1 large yellow onion, chopped
1 medium jalapeno, chopped
1 tsp canola oil or butter
1 TBS minced fresh ginger
2 large cloves garlic
1 cup frozen peas, mostly thawed
3/4 pound baked, grilled, or otherwise cooked salmon, cut simply into chunks
1/2 cup chopped fresh cilantro
1 tsp per person mango or tamarind chutney
Description
Kedgeree Is A British-Indian Colonial Meal That Has Been Adapted As A First-run Show Of Color From Leftover Salmon. This Is A Take On A Recipe From The September Or August 2011 Issue Of Fine Cooking. I Prepared It Quite Differently And Gave Myself 6 Serv
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter