Coconut and salmon kedgeree with cashew nuts and lime

Allyson Gofton

Take a twist on Indian-style kedgeree with this spicy Thai green curry recipe that’s softened by cooking the rice in coconut milk and served with added crunch from cashew nuts.

See here for more from Allyson on how to cook rice.

Ingredients

1 cup	Long grain rice, see pantry notes below (Main)
2 Tbsp	Thai green curry paste, use up to 3 Tbsp
2	Spring onions, trimmed and finely chopped
1	Green pepper, diced
1 cup	Water
1 cup	Coconut cream, or milk (Main)
200 g	Hot-smoked salmon fillets (Main)
1	Mango
1	Lime (Main)
25 g	Butter
⅓ cup	Cashew nuts, use up to ½ cup (Main)

Directions

1. Heat a goodly dash of oil in a wide lidded frying pan and when hot, add the rice and stir over a moderate heat until much of the rice has changed colour to white. Add the curry paste, spring onion and pepper and stir for a further minute.
2. Pour in the water and coconut cream and stir well. Season with salt and allow the mixture to come to the boil. Lower the heat to the absolute lowest setting and cook for 15 minutes. Turn the heat off, quickly lift the lid, cover with a clean tea towel and return the lid tightly. This way the rice steams without the condensation moisture dropping in to the rice. Stand 10 minutes.
3. Flake the salmon. Slice the mango and cut the lime into cheeks or wedges. Melt the butter in a frying pan, add the cashews and cook until the butter browns and the cashews are golden. Remove from the heat and rub the lime pieces, flesh side down, around the pan to brown and to impart some juice in to the butter.
4. Fold the salmon and cashew nuts through the rice and serve, adding a slice or two of mango and lime to each plate plus a drizzle of the lime-scented butter. Coriander is a great partner to add if you have some to hand.

Rice pantry notes

• Buy grains that are whole and not broken. Cheaper, broken grains become gluey when cooked.
• Buy the rice that best suits your need. Plain long and short grain rice are suitable for all modes of cookery. Special rice styles, such as jasmine or basmati, are delightful to accompany special dishes but aren't essential to successful rice cooking.
• Like all starch food, rice needs salt − add to the water when cooking.
• If boiled rice is slightly gluey, salvage it by pouring a kettle-full of boiling water over the rice (in the sieve). It will help remove some of the starch left clinging to the grains.
• As rice is prone to attracting pantry moths, store it in a well-sealed container.