A new recipe from The Coffee Window, a selection of recipes reflecting odd eating times, not dictated by limited categories such as “breakfast”.
Serves: 2 hefty eaters
Coffee: Lyon espresso
This cross-cultural English-Indian dish is mostly likely rooted in khichri, a rice and lentil combination adopted during the British Raj (the colonial rule of India 1858 – 1947). With the addition of smoked fish, typically haddock or in this case salmon (because some food historians claim the dish originated in Scotland, when soliders brought it home from India), and sometime eggs, British Kedgeree is a traditional British breakfast dish. It’s a little more elegant than the original but serves the same purpose: fuel for a long day.
¼ cup olive oil
1 cup chopped red onion
2 teaspoons curry powder
1 cup green peas (fresh or frozen, defrosted and drained)
2 cups cooked rice (basmati or jasmine)
2 Tablespoons water
4 ounces hot smoked salmon, flaked
Coarse salt and ground black pepper
2 Tablespoons Greek yogurt
1 Tablespoon chopped fresh dill
1. Place a large sauté pan over medium heat and add olive oil. Heat the olive oil gently and add the red onion and curry powder, sweating the mixture until the onion is just barely tender and the curry had infused completely into the oil, about 3 minutes.
2. Add the rice and peas, tossing the pan to combine all of the ingredients. Add the water to create steam and help heat the ingredients through without frying.
3. Add the smoked salmon and mix through, continue to cook just until the fish has warmed through, about 2 minutes.
4. Season to taste with salt and pepper only at the end of the cooking time, as the salt in the smoked salmon will flavor the dish and it may only need very little salt before serving.
5. Transfer to warmed bowls, add a large dollop of yogurt and scatter fresh chopped dill o