Smoked fish kedgeree

Spicy and delicious, this kedgeree is dead easy to make and perfect for an informal family meal any time of the day.

Ingredients:

  • National scottish dish kedgeree with roasted basmati rice475g smoked fish (we used salmon but you could use haddock as well)
  • 200g basmati rice, rinsed in cold water and drained
  • 4 free-range eggs
  • 3½ cups frozen peas (optional)
  • 40g butter
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 heaped tbsp medium curry powder
  • 3 tbsp cream
  • 3 tbsp chopped fresh parsley
  • ½ lemon, juiced
  • freshly ground black pepper
Method:
Cook the rice according to the packet instructions. While the rice is cooking, bring some water to the boil in a medium pan. Add the eggs and cook them until hard (for eight minutes). Peel them carefully and set aside. Cook the peas, if using, in a small pan of boiling water and drain.

 

Melt the butter with the oil in a large pan and cook the onion over a low heat for five minutes until well softened, stirring occasionally. Add the curry powder and cook for another 3 minutes, stirring constantly. Place the cooked rice into the pan and stir in the onions. Add the peas, cream, parsley and a few twists of ground black pepper.

 

Flake the fish into chunky pieces and add these to the pan. Gently stir the lemon juice and cook for 1-2 minutes. Cut the eggs into quarters and place them on the rice. Cover the pan with a lid and heat through for 2-3 minutes or until the eggs are warm, then serve.

 

If not serving immediately, tip the kedgeree into a warm dish and dot with a few cubes of butter. Cover with foil and keep warm in a low oven for up to 20 minutes before serving.