How to Make Indian Kedgeree – Salmon Rice Asian Cooking Recipe Cuisine

India Kedgeree (Salmon Rice)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

1 lb salmon fillet

½ tsp salt

2 tbsp oil

4 tbsp ghee or clarified butter

3 cloves garlic, crushed

2 tsp chili powder

6 cups freshly cooked hot rice

1 tsp salt

¼ tsp pepper

½ cup chopped parsley

3 stalks spring onions, finely chopped

2 hard-boiled eggs, peeled and chopped


Directions:

Rub ½ tsp salt over salmon. Heat 2 tbsp oil in a frying pan and fry the salmon until a brown crust appear and the flesh is cooked through. Allow to cool and flake the flesh. Set aside.

Heat the ghee in a wok and when hot add the garlic and chili powder and toss for 1 minute.

Stir in the hot rice with the salt then add the fish and remaining ingredients, mixing well between each addition to incorporate all flavors. Serve hot!

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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