I guess this similar to a kedgiree dish. Made up of basmati rice, a whole bunch of Indian herbs and spices, topped off with flaked fresh salmon. It is great hot or cold.
One thing I have to say is I never make it exactly the same twice, the range and amount of spices varies depending on what I have to hand, so sometimes it may be a bit more spicy or a bit more fenugreeky (I'm sure it's a word!).
Curried Salmon Pilau - Watch The Video
Hot Dish - I do like it with a good kick of fresh green chillies. If you want to cool it down then add a nice mint raiti, it works really well, or reduce the amount of chillies you add.
- Serves: 6
- Calories: 315 per serving
- Fresh salmon fillets - skin on, about 400g
- 500g Basmati rice
- 2 onions
- Large thumb-sized piece of fresh ginger
- 3 garlic cloves
- 5 green finger chillies
- 50g fresh coriander
- Mustard seeds - 1 tablespoon
- Turmeric - 1/4 teaspoon
- Garam masala - 1 teaspoon
- 6 Cardemom pods
- 4 tablespoons of oil (I use olive, but groundnut, rapeseed or vegetable works too)
- 50g butter
- Salt and pepper
Prep - 15 minutes
- Rince the basmati rice with cold water in a sieve to remove starch and leave to drain
- Dice the onions
- Finely chop the garlic, ginger and chillies
- Finely chop the coriander and split in two halfs
- Season the salmon fillets with salt and pepper
- Fill a kettle with water
Cook - 35 minutes
- Place a large, deep frying pan on a medium heat. The pan will need a lid and it will need to be oven proof.
- Preheat your oven to 180 degrees celsius (350 farenheit, gas mark 4)
- Boil the kettle of water
- Fry the onions for a few minutes
- Season with salt and pepper
- Add garlic, chillies and ginger. Fry for a couple minutes
- Add the mustard seeds and fry for a minute
- Add butter and cook until it has just melted
- Add all the spices and fry for couple minutes
- Add the rice to the pan and coat it in all butter and spice mix, frying for one minute
- Add half the coriander
- Add the boiling water so that is just covers the rice
- Cook on a high heat for 3 minutes
- Cover with a lid and pop in oven for 20 to 25 minutes, until the rice has absorbed the water
- While the rice is cooking in the oven, fry the salmon skin side down with some oil in a frying pan, for about 5 to 7 minutes
- Once half cooked, flip over the salmon and turn off heat
- Peel off the salmon skin and break it apart, it will be partially cooked and pink in the middle
- Remove the rice from the oven, fluff with a fork, stir in the salmon pieces and rest of the coriander, the fish will continue to cook in the hot rice
This dish is great for picnics as it is good hot or cold. Enjoy!
Top tip - before you fluff the rice with a fork when it's cooked, you can easily remove the cardemom seeds, as they will have floated to the top of the rice.