Smoked fish and pea kedgeree
A surprisingly easy smoked fish and rice recipe. With origins in India, kedgeree has become a classic, simple dish with a mild curry flavour - suitable for brunch, lunch or dinner.
Ingredients
Method
- 4 tbsp oil
- 1 onion, chopped
- 2 carrots, finely diced
- 2 cups peas
- 2 cloves garlic, crushed
- 2 tbsp curry powder
- 2 cups cooked rice
- 1 cup milk
- 400 g smoked fish
- 2 tbsp lemon juice
- 4 boiled eggs
- Heat oil in a saucepan over low heat. Add the onion, carrot and a pinch of salt and cook for about ten minutes or until soft and just beginning to brown.
- While the onions and carrots are cooking, cook the peas in the microwave or in boiling water for 2 minutes, drain and set aside.
- Add curry powder and garlic to the onions and carrots and cook for a further one minute.
- Stir through the cooked rice. Add milk and heat gently. Fold through the smoked fish, peas and lemon juice.
- Season with pepper. Serve with lemon wedges and soft boiled eggs cut in half.