Smoked Fish and Pea Kedgeree
An English classic recipe with smoked fish, curried rice, peas and eggs. A simple and superb combination.
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
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