Ingredients

• 500ml cold water for poaching the fish
• 2 lime leaves, torn into pieces
• 4 salmon fillets (approx. 3cm thick), preferably organic, skinned (about 750g in total)
• 45g unsalted butter
• 1 teaspoon oil
• 1 onion, chopped finely
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 225g basmati rice
• 3 hard-boiled eggs, quartered
• 3 tablespoons chopped coriander, plus more for sprinkling
• Juice and zest of a lime plus more lime segments to serve
• Fish sauce (nam pla) to taste

Description

Kedgeree Started Life, In India, As A Dish Of Lentils And Rice And Then, Translated Into The Kitchens Of What Could Be Called The Anglo-Indian Ascendancy, Became…

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