Tandoori salmon and cavolo nero kedgeree

Tandoori salmon & cavolo nero kedgeree

Name: Tandoori salmon & cavolo nero kedgeree
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp low fat Greek style yogurt, plus extra to serve; 2 tsp tomato purée; 15 g pack Geeta's Tandoor Spice Mix; 1 unwaxed lemon, zest of all, juice of half, half cut into wedges; 240 g pack lightly smoked salmon fillets; 2 tsp sunflower oil; 1 onion, roughly chopped; 2 medium British Blacktail Free Range Eggs; 300 g cavolo nero, leaves roughly shredded; 350 g pack chilled Waitrose & Partners pilau rice; 2 tbsp Geeta’s Premium Mango Chutney, plus extra to serve

A fragrant twist on this breakfast classic. The tandoori flavours work perfectly with the fluffy pilau rice, a must try recipe!

4 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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2 tbsp low fat Greek style yogurt, plus extra to serve
2 tsp tomato purée
½ x 15g pack Geeta's Tandoor Spice Mix
1 unwaxed lemon, zest of all, juice of half, half cut into wedges
240g pack lightly smoked salmon fillets
2 tsp sunflower oil
1 onion, roughly chopped
2 medium British Blacktail Free Range Eggs
300g cavolo nero, leaves roughly shredded
350g pack chilled Waitrose & Partners pilau rice
2 tbsp Geeta’s Premium Mango Chutney, plus extra to serve

Preheat the grill to medium. Line a medium baking dish with foil. In a bowl, mix the yogurt, tomato purée, tandoori mix and lemon juice. Add the salmon and coat well. Put the salmon skin-side down in the baking dish then spoon over the excess marinade. Grill for 10-15 minutes, until the salmon is cooked and the marinade starting to char.
Meanwhile, heat the oil in a wide, non-stick frying pan, then add the onion. Cook over a medium heat for 10 minutes until soft and turning golden. Put the eggs in a small pan of boiling water; cook for 6 minutes. Cool under cold water then peel.
Stir the cavolo nero into the onion, season and cook for 2 minutes, stirring often, until wilted. Fold in the rice and lemon zest. Mix the chutney with 2 tbsp water and add to the pan; let the rice heat through, stirring often (about 3 minutes). Flake in the tandoori salmon (discard the skin), and top with the halved eggs. Serve with more chutney and yogurt, if liked, plus lemon wedges to squeeze over.