Mild Salmon Kedgeree
This Indian dish is a warming one-pot winner that can transition into Bubble and Squeak (see my recipe) the next day. Feel free to replace the salmon with boneless white fish fillets. Instead of a hard-boiled egg, a soft-boiled egg can be served to older children and adults.
Ingredients 14
100 g basmati rice
250 ml water
2 eggs
20 g ghee
2 salmon fillets, pin-boned, skin removed, approx 100g per fillet
1 garlic clove, finely chopped, just a tiny amount for babies
1 brown onion, small, finely chopped
1 tsp fresh ginger, finely grated
1 tsp curry powder, for babies under 12 months use a mild curry powder or omit
50 g baby english spinach, washed, dried
Handful flat-leaf parsley, (italian parsley), small, finely chopped
sea salt, omit for babies
ground black pepper, freshly ground, just a tiny amount for babies
lime wedges, to serve
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Method 6
Cook the in the , covered, on very low heat until the water is absorbed and the rice is cooked — this is known as the absorption method. Remove the saucepan from the heat, then lift the lid, cover the pan with a folded tea towel (dish towel) and replace the lid to allow any final steam to absorb.
Boil the for 7 minutes, then cool, peel and quarter them, and set aside. (Ensure the eggs are well cooked if serving to babies.)
In a large frying pan, heat the over medium–high heat. Add the and cook for 3 minutes each side, or until cooked to your liking. Remove the fish from the pan and set aside.
In the same pan over medium heat, sauté the , and in the residual for about 7 minutes, until translucent. Reduce heat, add and stir well to combine without letting the ingredients stick to the pan. Add the , and . Stir and heat through for 2–3 minutes.
Using a fork, flake the cooked and fold it through the warm . Season as required. Transfer to serving plates or a platter and serve with the and lime wedges.
Store in an airtight container in the refrigerator for up to 2 days.
Pam Brook's tips
For younger babies purée with egg until smooth — thin with a little water or milk if necessary.
For older babies if your baby is ready for finger food, coarsely chop the fish and egg and serve as is.
For toddlers serve as for adults.
NOTE: Always store cooked rice below 4°C (40°F) and reheat until above 60°C (140°F) to ensure there is no trace of Bacillus cereus, a harmful bacterial spore that can cause gastric upset. It’s best to use cooked rice within 48 hours.
