Fri. Nov 15th, 2019

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Prawn and Salmon Kedgeree recipe

2 min read

If you’re looking for a substantial brunch dish, this summery salmon and prawn kedgeree is perfect to serve a crowd – it’s easy enough to double the quantities and it will keep warm without spoiling for half an hour or so in a low oven. All you need is a glass of Bucks Fizz and you’re away!

Prawn and Salmon Kedgeree
 
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Recipe type: Brunch
Cuisine: Indian/English
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 onion
  • 3 medium eggs
  • 400gms salmon fillets
  • 3 tbsp vegetable oil
  • 3 tsp korma curry paste
  • 300gms long-grain rice
  • 200gms north atlantic cooked, peeled prawns
  • 25gms butter
  • 3 tbsp lemon juice
  • 2 tbsp coriander
Instructions
  1. Boil the eggs for 8 minutes, rinse under cold running water and leave to cool.
  2. Shell and quarter them, then set aside 6 quarters. Chop the remainder.
  3. Meanwhile, put the salmon in a pan, skin side up and just cover with cold water. Bring slowly to the boil, then remove from the heat and cover with a lid.
  4. Leave for 4-5 minutes, depending on the thickness of the fish, until just cooked through, then remove the fish from the pan. Reserve 600ml of the cooking water.
  5. Heat the oil and cook the onion over a moderate heat for 6-7 minutes until golden at the edges.
  6. Add the korma paste, rice and reserved water. Bring to a gentle simmer, then cover and cook for 15-20 minutes or until all the liquid has been absorbed and the rice is tender.
  7. Flake the fish. Fork it through the rice with the prawns and chopped eggs.
  8. Cover the pan and leave for 5 minutes on a very low heat.
  9. Stir through the butter, lemon juice and coriander, and season.
  10. Decorate with the quartered eggs and some coriander leaves.

 

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