A slight twist on the subtly-spiced Indian style classic
Ingredients
150g basmati rice
1 tablespoon vegetable oil (I normally use rapeseed oil which is a good source of healthy mono-unsaturated fat)
2 cardamom pods - bruised
½ teaspoon fennel seeds
1 heaped teaspoon garam masala (check the label to ensure there is no added garlic)
½ teaspoon turmeric
½ a small green chilli, de-seeded and finely chopped
100g smoked salmon, roughly chopped
2 hard boiled eggs, halved
A small handful of chives and coriander, finely chopped
2 wedges of lemon
Instructions
Put the rice into a sieve and rinse it under cold running water then place the rice in a pan of boiling salted water and cook for 10 minutes then drain
Place a frying pan on a medium heat (choose one with a lid or alternatively use a large pan with a lid), add the oil followed by the cardamom pods and fennel seeds and fry the spices for a minute
Add the garam masala, turmeric and chilli to the oil and stir before adding the cooked rice
Give the rice a gentle stir in the pan so that about half the grains are covered in the spice mix and half are still white (I just think it looks nicer this way) then cover the pan with a lid, turn the heat off under the pan and let the rice steam for a further 5 minutes while being infused with the flavour of the spices
Gently stir through the smoked salmon, pick out the cardamom pods if you can see them and then serve with the hard boiled eggs, a wedge of lemon and a sprinkle of fresh chives and coriander
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/low-fodmap-smoked-salmon-kedgeree/