Free Recipe Red Salmon Kedgeree with Mango Chutney
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Red Salmon Kedgeree with Mango Chutney Recipe
55 g Butter; (2 oz)
1 bn Spring onions
1 tb Garam masala curry powder
3 tb Dry sherry
1 Lemon; Juice of
55 g Sultanas; (2oz)
1 cn Red salmon -drained with the
-juice; (418g)
; reserved and made up to
-600mls with
; vegetable stock
450 g Fresh penne pasta; (1lb)
3 Eggs; (hard boiled)
1/2 bn Fresh dill
Salt and freshly ground
-black pepper
Mango chutney
Lemon wedges
Red Salmon Kedgeree with Mango Chutney Preparation
In a large frying pan or wok melt the butter. Add the spring onions and stir fry for 30 seconds. Add the garam masala, sherry, lemon juice, sultanas and salmon juice and stock. Stir in the pasta, cover and simmer for 5-6 minutes until the pasta is cooked. Add a little extra liquid if the pan becomes too dry. Roughly flake the salmon and fold into the cooked pasta with the dill. Season to taste and heat through until piping hot. Scatter with the choppped egg and serve at once with a little mango chutney and lemon wedges. Converted by MC_Buster. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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