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Home Cooking 7

Nigella's Wonderful Kedgeree

oakjoan | Dec 8, 201003:44 PM

Last night for dinner I made Nigella's Asian-Spiced Kedgeree from Nigella Bites. My husband doesn't like salmon much (unless it's smoked, then he wolfs it down) and I've trying to find recipes that will make him eat it without grumbling. This is that recipe.

It's pretty simple. Salmon fillets are poached in the oven in water with Kafir lime leaves for about 15 minutes.

The rest of the dish is softish hard-boiled eggs quartered and a pilaf of basmati rice, onions, ground coriander and cumin and turmeric is made by sauteeing the rice in butter and oil along with the onions, spices added and whole thing covered and steamed until the rice is done.

When the rice is done you flake the salmon and add it to the rice along with the eggs, chopped cilantro, lime juice (I only had lemon but that was fine) and a couple of drops of fish sauce.

This is just delicious and very quick. I hadn't heard the word "kedgeree" since the Two Fat Ladies went off the air.

Oh, if you have the book, it's on p. 14. It's probably on-line somewhere, too.

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