A quick kedgeree recipe
This is one of my quick go-to recipe when I have little fresh food in the house as I keep the fish in the freezer and I always have some eggs around.
Kedgeree used to be served as a classic English breakfast, but actually I think it's great for breakfast, lunch or as a nutritious quick supper.
2 tablespoons sunflower oil, 2 cups of cooked rice, 1 finely chopped onion, 1/2 pint milk, 1 tablespoon of mild curry powder, 4 boiled eggs, 500g smoked haddock, 1 cup of peas and some coriander
First, pre-cook the rice and set aside. You can use leftover rice for this if you have it.
Defrost the peas if frozen by placing in a pan of hot water and set aside.
Boil the eggs for five minutes then remove, peel and set aside.
Place the fish in a shallow pan and put in the milk, top up with water until the fish is covered and simmer until the fish is cooked. Remove the fish preserving the milk and break it into chunks.
Fry the onions in the oil until lightly browned then add in the curry powder and stir well. I sometimes use my home-made garam masala for this but Chinese curry powders work well.
Throw in the rice and stir well then moisten with some of the milk. You do not want the dish runny but just use enough so that it is not dry. You can always add more later so go easy.
Stir in the peas then gradually add in the fish being careful not to break it up.
Chop the eggs into four and place them on top of the dish.
Season with salt, pepper and chopped coriander and serve.
Is this how you make it?
My midweek treat