Name: Kedgeree
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon oil; 1 medium onion, sliced; 2 tablespoon sultanas; 1 teaspoon curry powder; 2 hard-boiled eggs; 2 cup cooked long grain rice (2/3 cup raw); 250 gram smoked mackerel, hoki or trout, skin removed, flaked; 2 tablespoon cream; 1/4 cup chopped coriander or parsley; 30 gram alfa one rice bran oil spread; lemon wedges

Kedgeree

Kedgeree combines the beloved smoked fish from Britain with the rice and spices of India. It's the result of British colonial activity on the subcontinent.

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Serves 4

Prep

20M

Cook

10M

Total

30M

Ingredients

2 tablespoon oil

1 medium onion, sliced

2 tablespoon sultanas

1 teaspoon curry powder

2 hard-boiled eggs

2 cup cooked long grain rice (2/3 cup raw)

250 gram smoked mackerel, hoki or trout, skin removed, flaked

2 tablespoon cream

1/4 cup chopped coriander or parsley

30 gram alfa one rice bran oil spread

lemon wedges

Method

1.Heat oil in a large frying pan on medium. Cook onion, stirring, for 5 minutes, until soft and golden. Stir in sultanas and curry powder and cook for another minute.

2.Chop one egg and add to onion mixture with rice, flaked fish and cream. Using a fork, toss to combine Season. Cook until heated through.

3.Spoon kedgeree into serving bowls and top with coriander and a knob of spread. Cut remaining egg into quarters and serve with hot kedgeree and lemon wedges.

To make it with poached salmon: Heat 1 cup water with 1/2 teaspoon wine vinegar and 1 teaspoon salt in a frying pan until bubbling. Add a 250g salmon fillet, cover and poach for 3 minutes. Take off heat and set aside until cool enough to handle. Flake fish, removing skin and bones.
Note

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Ingredients

Method

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