Monday, 31 March 2014

Smoked fish kedgeree

This is such a versatile dish, eat it for breakfast (traditionally), lunch or dinner! Ive found it great for kids too, at least my daughter loves it....she's been eating it since she was 9 months....hold the chilli ;)
This is a Jamie Oliver recipe, which are always winners!!!


Serves 6

2 free range eggs, hard boiled
700 g smoked fish, pin boned and flaked into chunks
2 fresh bay leaves, or used dried
200g basmati rice, cooked
1 knob of butter
1 thumb sized piece of fresh ginger, peeled and grated
1 medium onion
2 heaped tsps curry powder
1 tbsp mustard seeds
2 tomatoes, deseeded and chopped
Juice of 2 lemons
2 handfuls of fresh coriander leaves, chopped
1 fresh red chilli, finely chopped
1 small pottle of fat free natural yoghurt



Melt butter in a pan over a low heat. Add ginger, onion and garlic. Soften for about 5 minutes, then add the curry powder and mustard seeds. Cook for a further few minutes, and then add the chopped tomatoes and lemon juice.

Quarter the eggs. Add the fish and rice to the pan and gently heat through. Add the eggs. Most of the coriander and the chilli and stir fry gently. Place in a warm serving dish. Mix the rest of the coriander into the yoghurt and serve with the kedgeree.


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