Name: Kedgeree
Ingredients: 3 eggs; 1 Tbsp butter; 1 onion, diced; 1 clove garlic, crushed; 2 tsp curry powder; ½ tsp turmeric; 1 cup basmati or long-grain rice; 2 ¼ cups water or fish stock; 2 cups Wattie’s Frozen Baby Peas; 200 g smoked fish, flaked; ¼ cup chopped parsley; 1 spring onion, sliced; 1 lemon, cut into wedges

Kedgeree

A favourite dish from the ‘70s which has made a comeback and is now seen on the menus of many trendy cafes.

Makes 4

Prep Time 15 minutes

Cook Time 20 minutes

Ingredients

3 eggs

1 Tbsp butter

1 onion, diced

1 clove garlic, crushed

2 tsp curry powder

½ tsp turmeric

1 cup basmati or long-grain rice

2 ¼ cups water or fish stock

2 cups Wattie's Frozen Baby Peas

200g smoked fish, flaked

¼ cup chopped parsley

1 spring onion, sliced

1 lemon, cut into wedges

NUTRITION INFORMATION
	Avg. Quantity per serve	Avg. Quantity per 100g

INGREDIENTS

Made with

Method

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.

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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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