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Easy Coconut Kedgeree

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: Serves 2-3
  • Category: Dinner
  • Cuisine: British

Description

This lighter twist on a classic kedgeree is great as breakfast for dinner, and for people who, like me don’t really like hot smoked fish!


Ingredients

  • 1 tbsp Coconut Oil
  • 6 Spring Onions, sliced
  • 2 Large Garlic Cloves, finely chopped
  • 1/2 Red or Green Chilli, finely chopped
  • 1 tsp Garam Masala
  • 1/2 tsp Ground Turmeric
  • 200g (14 oz) Cold Cooked Brown Rice
  • 100g (7 oz) Hot Smoked Salmon or 1 Salmon Fillet Portion
  • 1 tsp Coconut Aminos, Tamari or Dark Soy Sauce
  • Sea Salt
  • 2 tbsp Coconut or White Wine Vinegar
  • 2 Large Eggs
  • Small Handful Fresh Coriander, chopped
  • Sriracha and Lime Wedges, to serve  

Instructions

  1. Heat the coconut oil in a large frying pan over a medium high heat until it is shimmering.
  2. Add the spring onions, chilli and garlic, and fry for a few minutes until the pieces have started to soften not brown.
  3. Add the spices, and fry for another minute until the spices are aromatic.
  4. Add the rice, and stir until it is all coated in the spices.
  5. Flake and add the salmon. Cook until the salmon is heated through. If you want to use a smoked or non-smoked salmon fillet that has not been pre-cooked, you can quickly do a cheats poach by wrapping it in a piece of foil with a splash of water or white wine, and some salt and pepper, and baking it in a 200 degree (390 fahrenheit) oven for 10 minutes.
  6. Season the rice with the coconut aminos, tamari or soy sauce, and a little sea salt to taste.
  7. Set it aside to keep warm while you poach the eggs. I like to do this by adding the vinegar to a pan of just boiled water and setting it over a medium heat. Once small bubbles start to form, I swirl the water and drop in the egg to poach for 3-4 minutes. Instead of cracking the egg straight into the water where you might get shell, I crack it into a ramekin first. As with most things worth doing, the art of the perfect poached egg really is practice makes perfect.
  8. When you are reading dish up, stir the coriander into the rice, and divide it between two plates, topping each portion with a poached egg and an extra garnish of coriander leaves. Sriracha is not for everyone, so take the bottle to the table so everyone can regulate their own amount of heat!