Kedgeree
A flavorful and aromatic dish featuring tender flakes of fish nestled in a creamy curry-spiced rice, topped with boiled eggs and fresh coriander. This wholesome meal brings together a delightful blend of textures and flavors that will surely satisfy your cravings.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 4 shallots
- 1 clove garlic
- 1 tsp mild curry powder
- 250g/8oz basmati or long grain
- 500g/1lb 2oz salmon or smoked haddock
- 150ml/¼ pint double cream
- salt and freshly ground black pepper
- 3 free-range eggs
- small handful fresh coriander
Instructions
- Heat the olive oil in a saucepan, add the shallots and garlic and fry gently until softened but not coloured.
- Add the curry powder and fry for 3-4 minutes.
- Add the shallots and garlic to the cooked rice and stir in the flaked fish and cream. Season with salt and freshly ground black pepper.
- To serve, spoon into a serving dish and scatter the quartered hard-boiled eggs and fresh coriander leaves over the top.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 2
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