Kedgeree

Cook Time
30 Minutes
Ingredients
9
Servings
4
Kedgeree
Ingredients
  • 50 gram (2 ounce) butter

  • 175 gram (6 ounce) rice

  • 450 millilitre (3/4 pint) water

  • Salt and Pepper

  • 350 gram (12 ounce) smoked haddock, skinned and cubed

  • 100 gram (4 ounce) frozen peas, defrosted

  • 2 hard-boiled eggs, quartered

  • 1/2 teaspoon Turmeric Powder

  • 1/2 teaspoon Mild Curry Powder

Key Products
Turmeric Powder

Product Information

£ 1.73/unit,37g
Mild Curry Powder

Product Information

£ 1.99/unit,85g

Instructions

  • 1 Melt the butter in a large saucepan and fry the rice for 1-2 minutes. Add the Turmeric, Medium Curry Powder, water and seasoning. Bring to the boil. Cover and simmer for 10 minutes.
  • 2 Add the fish and peas. Cover and cook for a further 10 minutes until the liquid is absorbed and the rice is tender. Gently stir in the eggs.
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