Smoked fish and pea kedgeree
- Serves 4
- Prep time: 15 mins | Cooking time: 30 mins
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.
Recipe by: Heart Foundation
Ingredients
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
Video
Method
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.