Spiced Kedgeree with Steamed Salmon Steaks
For the Kedgeree
- 1 tablespoon coconut oil
- 1 large onion, finely diced
- 1 large garlic clove, crushed
- ½ tablespoon curry powder
- ½ tablespoon turmeric
- Bunch of fresh coriander
- 1 heaped tablespoon korma paste
- 350g brown rice or brown basmati rice, washed and drained
- 1 litre vegetable or fish stock
For the Salmon
- 4 sustainably-caught salmon fillets
- Pinch of curry powder
- Sea salt and cracked black pepper
- 1 lime
- 2 soft boiled eggs
- Lime wedges
Warm the coconut oil in the Toughened Non-Stick 28cm Deep Frying Pan over a medium heat. Gently fry the onions for 5-6 minutes until soft. Add the garlic along with a pinch of salt and fry for a further 1 minute.
Add the curry powder and turmeric to the pan and fry for 1 minute, stirring continuously to ensure the spices do not burn. Finely dice the stalks of the coriander and add to the pan. Spoon in the korma paste and cook for a further 2 minutes.
Pour in the rice and stir well into the spice mixture coating every grain. Add the stock and bring to a boil. Turn down the heat and allow the rice to simmer for 25 minutes.
Preheat the oven to 200⁰C / Fan 180⁰C / Gas Mark 6.
In the meantime prepare the salmon. Sprinkle with the curry powder and seasoning and grate over the zest of 1 lime.
After 20 minutes of gentle simmering, remove the pan from the heat, give the rice a stir, lay in the prepared salmon fillets and put on the lid. Place in the oven and bake for 15-20 minutes depending on the size of the fillets. The rice should be cooked with a little bite and the fillets to be delicately poached.
Remove from the oven and fluff up the rice with a fork. Slice the eggs in half and nestle in the rice. Roughly chop and sprinkle with the remaining coriander and serve to the table with lime wedges. Season if necessary.