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Kedgeree
Prep Time
5 Minutes
Cook Time
30 Minutes
Ingredients
10
Servings
4
A delicious lightly spiced rice dish with smoked haddock, perfect for brunch.
Ingredients
50 gram (2 ounce) butter
1 onion, diced
175 gram (6 ounce) basmati rice
1/2 teaspoon Turmeric Powder
1/2 tablespoon Mild Curry Powder
450 millilitre (3/4 pint) water
350 gram (12 ounce) smoked haddock, skinned and cubed
100 gram (4 ounce) frozen peas, defrosted
2 hard-boiled eggs, quartered
Lemon wedges & yogurt to garnish
Key Products
Instructions
- 1 Melt the butter in a large saucepan and fry the onion until softened. Add the rice and spices and cook for a further minute. Add water and bring to the boil. Cover and simmer for 10 minutes.
- 2 Add the fish and peas. Cover and cook gently for a further 5 minutes, then stand for a further 5 minutes.
- 3 Gently stir through the eggs and serve garnished with lemon wedges and yogurt.
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