Leftover Salmon Kedgeree

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  • Prep
    0 mins
  • Cook
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  • Serve in
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Ingredients

  •   1 tablespoon canola oil (or ghee, if you've got it)
  •   1 tablespoon mustard seeds
  •   1/2 teaspoon turmeric
  •   1-2 tablespoons Indian-style jarred curry paste, such as Patak's (if you don't have this, you can substitute 1-1 1/2 Tbsp curry powder (depending on your taste and the spiciness of your curry), mixed with a splash of oil and 1/2 tsp tomato paste)
  •   1 onion, finely chopped
  •   1 clove garlic, minced
  •   1 thumb-sized piece of ginger, julienned or grated
  •   ~5 cups cooked long-grain white rice (yeah, my picture has overcooked short-grain brown rice, but long grain white would be better)
  •   1 lemon, juiced
  •   salt
  •   1 pound cooked salmon, flaked into bite-sized pieces
  •   1/2 bunch spinach, washed, dried and roughly chopped (optional)
  •   1 bunch cilantro, washed, dried and roughly chopped

Instructions

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