My suspicions that Saturday's output would go to seed midway during the week were indeed founded. After having squirrelled away most of the vadai into the freezer before the encroachment of surfeit (one of my regular visitors), I realised that my kala channa masala and aloo gobhi weren't very salty and could thus be eaten on their own without rice or roti. The result? A fridge that emptied itself sooner than my legs could regain their feeling. *Shilpa continues to box her calves*
Mercifully, while making space in the freezer for the vadai, I came across some salmon filets and made a mental note to cast them somewhere in my weekly list of dishes to cook.
OK, here's a poll - I'd like to know how many of you are as geeky as I am : every Monday, I look through my fridge and pantry and actually sit down to draft 3 separate dated lists (make that 4 if I'm buying Asian ingredients) - what leftovers there are to finish and the estimated number of servings (1), what I feel like eating next (2) and what needs to be bought (3 - 4). Logically, the longer List (1) is, the shorter will be Lists (2) and (3) for the week. List (3) relies heavily on List (2) which in turn relies on my imagination. Not something I have heaps of at the start of a week!
Whatever glowing remarks my friends and bosses past and present have to make about me, they'd hardly include "organisation". Ever. So it might come as a surprise (not to mention mild outrage) to them that I make this much effort for something as ephemeral as food. Hey, a girl's got to have priorities, right? :)
Well, List (1) was pretty paltry by Tuesday, so I had no choice but to quickly fill in List (2) and came up with a fuss-free way of using salmon - in a one-dish meal I can say was one of the first things I learned how to make after leaving the roost - Salmon Kedgeree.
How to: Cook about 2 cups of rice (Basmati or Thai) to get a kilo of cooked rice and set aside. Rub salt onto all the surfaces of 2 large salmon filets and let them season for about half an hour. Boil 4 eggs, then shell and chop them.
Fry salmon filets in hot oil (enough to cover the base of the pan) until they brown then roughly flake the flesh with a fork and set aside. Using the same oil, fry some crushed garlic and chilli or curry powder to taste until garlic softens, then add rice, 1 tsp salt (if necessary) and 1 cup of chopped parsley. Mix well, then add salmon flakes and eggs. Heath through and serve.
The cut green chilli tucked away in the corner just serves to feed my current addiction, so don't mind me!
Variations: Smoked salmon, salt cod, trout, haddock or any other firm salted fish. Coriander or dill to replace the parsley. Lentils with the rice.
Body Count: 2 salmon filets