kedgeree

Kedgeree

Kitchen – Hob

Ingredients

  • 2 eggs
  • 1 tin smoked fish
  • 1 cup rice
  • 1 tablespoon red lentils
  • 1 level teaspoon curry powder
  • 1 teaspoon butter
  • 1 tablespoon chopped parsley

Equipment

  • Saucepan with lid
  • Serving bowl
  • Wooden spoon

Method

Boil the eggs , place in cold water, bring to the boil and simmer for at least 10 minutes. Remove from pan and cool quickly in cold water.

Cook the rice. For Basmati rice place one cup of rice and two cups of cold water into the saucepan along with the lentils. Bring to the boil, cover with lid and turn heat down to lowest setting for 10 minutes.

Peel and chop eggs roughly.

Open and drain fish.

Add curry powder to butter and make a paste, mix into the cooked rice and add eggs and fish. Mix in the chopped parsley.

Serve

Kedgeree can be served immediately or kept warm in the oven, take care that it does not dry out. Can be refrigerated and served cold or reheated the next day.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s