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Easy kedgeree


 Method 1

Ingredients

curry powder of your choice (we used madras)

basmati rice

chicken stock

skinless smoked haddock

frozen peas

STEP 1

Heat the oven to 180C/160C fan/gas 4. Heat an ovenproof saucepan or flameproof casserole over a medium heat and toast the curry powder for 1 min. Stir in the rice to coat it in the curry powder, then pour over the stock. Bring to the boil, then lay the haddock on top. Cover. Cook in the oven for 30 mins.

STEP 2

Carefully remove from the oven. Leave to rest for a minute, then stir through the peas while breaking up the haddock and fluffing the rice. Season to taste, then serve.

Recipe tip

Adding extras

If you have some coriander, roughly chop it and scatter over the finished dish. Eggs aren’t essential, but if you’re having this for brunch, poach eggs in simmering water for 2-3 mins and serve over the kedgeree. Or, boil eggs for 7 mins, then peel and halve before use them to top the kedgeree.


Method 2

Ingredients:
- 1 cup of basmati rice
- 1 tablespoon of butter
- 1 onion, finely chopped
- 1 teaspoon of curry powder
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of cumin
- 1/2 teaspoon of coriander
- 1 cup of frozen peas
- 2 hard-boiled eggs, chopped
- 1/2 cup of cooked flaked fish (such as smoked haddock or salmon)
- Fresh parsley, chopped
- Salt and pepper to taste
- Lemon wedges for serving

Instructions:
1. Cook the basmati rice according to the package instructions and set aside.
2. In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened.
3. Add the curry powder, turmeric, cumin, and coriander to the skillet and stir well to combine.
4. Add the frozen peas and cook for a few minutes until heated through.
5. Add the cooked flaked fish and stir to combine.
6. Add the cooked rice to the skillet and gently mix everything together.
7. Finally, add the chopped hard-boiled eggs and fresh parsley. Season with salt and pepper to taste.
8. Serve the kedgeree hot with lemon wedges on the side.


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