ingredients
serves 4
1/2 cup split green lentils
1/4 cup butter
1 1/2 pound onions, peeled and sliced
2 tsp garam masala
1 garlic clove, peeled and crushed
1 1/4 pints vegetable stock
1 cup basmati rice
1 green chilli, deseeded and finely chopped
salt and pepper
3/4 cup salmon fillet, skinned
cilantro sprigs, to garnish
method
1. Put the lentils into a bowl, pour on 1/2 pint boiling water to cover and leave to soak for about 15 minutes, then drain.
2. Melt the butter in a flameproof casserole over a low heat. Add the onions and cook for 5 minutes or until softened and transluscent. Remove a third of the onions and put them to one side. Increase the heat to medium and continue to cook the remaining onions for 10 minutes or until caramelised. Remove and reserve for the garnish.
3. Return the transluscent onions to the casserole, add the garam masala and garlic, and cook, stirring, for 1 minute. Add the drained lentils and the stock, and bring to the boil. Lower the heat, cover and cook for 15 minutes.
4. Add the rice and green chilli, and season with salt and pepper. Bring to the boil, cover and simmer for 5 minutes.
5. Put the salmon fillet on top of the rice. Cover the casserole and cook gently for 15 minutes or until the rice is cooked, the stock is absorbed and the salmon turns opaque.
6. Lift off the salmon and divide it into flakes. Return the salmon to the casserole, and fork it through the rice. Serve the kedgeree garnished with the reserved caramelised onions and cilantro sprigs.
