Kedgeree Recipe
Ingredients:
1 cup (200g) basmati rice
1 1/2 cups (360ml) water
2 tablespoons unsalted butter
1 small onion, finely chopped
1 teaspoon curry powder
1/2 teaspoon ground turmeric
1 cup (150g) cooked and flaked haddock or smoked fish
1/2 cup (80g) frozen peas
2 large hard-boiled eggs, peeled and chopped
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste
Lemon wedges for serving (optional)
Directions:
Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, bring the water to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
Stir in the curry powder and ground turmeric, cooking for 1-2 minutes until fragrant.
Add the cooked rice to the skillet and stir to coat with the spices. Mix in the flaked haddock or smoked fish and cook until heated through.
Gently fold in the frozen peas and chopped hard-boiled eggs. Cook for an additional 2-3 minutes, or until the peas are heated through and the eggs are warmed.
Season with salt and black pepper to taste. Stir in the chopped parsley.
Serve the kedgeree hot, with lemon wedges on the side if desired.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 400 kcal per serving | Servings: 4 servings
