Kedgeree
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35 Min
Prep : 15 minutes Cook: 20 minutes
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A favourite dish from the ‘70s which has made a comeback and is now seen on the menus of many trendy cafes.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
3 eggs
2
1 Tbsp butter
3
1 onion, diced
4
1 clove garlic, crushed
5
2 tsp curry powder
6
½ tsp turmeric
7
1 cup basmati or long-grain rice
8
2 ¼ cups water or fish stock
9
2 cups Wattie’s Frozen Baby Peas
10
200 g smoked fish, flaked
11
¼ cup chopped parsley
12
1 spring onion, sliced
13
1 lemon, cut into wedges
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How do I make it ?
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Step 1
Hard boil the eggs and set aside. Step 2
In a large saucepan, heat the butter over a medium heat. Add the onion and garlic and cook gently until the onion is soft. Add curry powder, turmeric and rice and continue cooking while stirring for 1-2 minutes. Step 3
Pour in the water or stock and bring to the boil. Cover the pan with a well-fitting lid. Turn down the heat to low and cook for 15 minutes. Stir through the frozen peas and continue cooking for a further 5 minutes, or until the rice is cooked and the liquid has evaporated. Season with salt and pepper. Stir through the smoked fish flakes and parsley. Step 4
Garnish with spring onion, quartered boiled eggs and lemon wedges. Made With
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