Ingredients
Ingredients
2 tsp rapeseed oil
1 large onion, halved and sliced
thumb-sized piece of ginger, finely chopped
½ tsp cumin seeds
½ tsp ground cinnamon
6-8 cardamom pods, seeds crushed
1½ tsp ground turmeric
1½ tsp ground coriander
1 red chilli, deseeded and sliced
1 garlic clove, finely chopped
1 large red pepper, deseeded and roughly chopped
70g brown basmati rice
375ml vegetable stock, made with 2 tsp bouillon powder
160g baby spinach leaves, roughly chopped
3 tbsp fat-free natural yogurt
1 tbsp finely chopped mint or coriander
2 skinless wild salmon fillets
1 tbsp toasted almonds, to serve
Direction
Heat the oil in a large frying pan and fry the onion and ginger for 5 mins or until soft. Add the cumin, cinnamon, crushed cardamom seeds, and 1 tsp each of the turmeric and coriander. Cook for 30 secs until fragrant. Add the chilli, garlic, pepper and rice, stir briefly, then pour in the stock. Cover and simmer for 35 mins or until the rice is tender and the stock has been absorbed. If the rice is cooked but some liquid remains, remove the lid and simmer uncovered to allow the liquid to evaporate. Add the spinach, cover and cook for 3 mins to wilt. Meanwhile, prepare the salmon. Heat the grill to medium and line a baking sheet with foil. Mix the yogurt with the mint or coriander and the remaining turmeric and ground coriander. Spread the yogurt mixture over the salmon, then transfer to the prepared baking sheet and grill for 8-10 mins until the fish can be flaked easily with a fork. Top the kedgeree with the salmon fillets or flake the fish into it, and scatter over the almonds to serve.
