|GLUTEN-FREE SALMON KEDGEREE|
A kedgeree usually has smoked fish in it, but why not use salmon?
Heat the olive oil in a non-stick frying pan and gently fry the onion for a few minutes until it softens. Add the garlic, turmeric and curry powder. Cook one minute. Add the rice, capsicum and vegetable stock.
Bring to the boil and then simmer, covered, for 12 minutes or until the rice is cooked. Add the salmon and eggs and gently fold them through the mixture. Stir in the mint and add pepper to taste.
Serve with green vegetables or salad.
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Allan Gardyne, Golden Beach, Queensland, Australia.
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