Kedgeree

An Anglo-Indian-Asian rice dish. Made this today for our buka puasa today. Also from Nigella's first. Tho not used in the original recipe, I added a bit of ginger and garlic to make the broth and left the boiled eggs as garnish. You can add that in if you like. The rest of the ingredients are as per the original recipe.

YOU NEED:
Enough water to poach fish and cook the rice
2 lime leaves
1 garlic clove
1 inch of young ginger
Salmon or John Dory fillets
2 teaspoon oil
1 onion, chopped finely
1/2 teas ground coriander
1/2 teas cumin
1/2 teas turmeric
Basmati rice
Chopped coriander leaves
Juice and zest from one lime or lemon
Fish sauce (Nam Plo) to taste.










DIRECTIONS:
Poach fish for about 12 minutes in water mix with lime leaves, ginger, garlic and a little bit of salt. Drain salmon and reserve the broth to cook the rice. Heat oil, soften the onion and the spices, keep cooking till onion is slightly translucent and infused with the spices. Add the rice and stir with the wooden spoon so that it's evenly coated. Pour in the reserve broth, it has to be exactly twice the amount of rice. Stir then cover. Cook rice gently over medium low heat for about 15 mintes. Remove the lid, cover the pan with tea towel. This will help absord any extra moisture from the rice and helps to keep it warm. Just before serving, flake the salmon with a fork. Mix it into the cooked rice, garnish with coriander, lime juice and drop or two of fish sauce (to taste). Serve in a big plate or small bowl for single serving or in the roasting dish, garnish with coriander.

Options:
You can have this plain or serve with steamed brocolli.