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. Tips
What do I need?
Select All
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
Add To Shopping List
Watch How To Video
Add To Shopping List
Add To Meal Planner
MY LISTS
CREATE NEW
Save to List
Save to Plan
Cancel
513983:513983
You might also like
Cook Time 7-8 minutes A Little More Effort
BBQ Asian Salmon and Rice Noodle Salad
BBQ Asian Salmon and Rice Noodle Salad
.png)