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Kedgeree
Ingredients
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50 gram (2 ounce) butter
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175 gram (6 ounce) rice
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1/2 teaspoon Turmeric Powder
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1/2 tablespoon Mild Curry Powder
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450 millilitre (3/4 pint) water
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Salt and Pepper
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350 gram (12 ounce) smoked haddock, skinned and cubed
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100 gram (4 ounce) frozen peas, defrosted
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2 hard-boiled eggs, quartered
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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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