Kedgeree

Kedgeree

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
Turmeric Powder

Product Information

£ 1.75/unit,37g
Schwartz product packaging

Product Information

£ 2.00/unit,85g

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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