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Kedgeree with a kick

16205828971ab2b6da0f1f26e460cd2b

Prep time
15 mins

Cooking time
15 mins

Effort
Medium effort

Serves
4

  • 300g easy-cook white or brown rice
  • 4 eggs
  • 200g skinless cod fillet (or pollock), cut into chunks
  • 120g skinless smoked haddock fillet, cut into chunks
  • 120g skinless salmon fillet, cut into chunks
  • 2 tsp curry powder
  • 150g frozen peas, thawed
  • 2 tbsp fresh parsley, chopped
  • 1 pinch ground black pepper

1

Cook the rice in boiling water until tender, according to packet instructions. At the same time, hard-boil the eggs for 10 minutes.

2

Put the chunks of fish into a large frying pan and add a little water. Heat and simmer for 3-4 minutes until the fish is opaque. Drain.

Look out for ready-prepared plain fish pie mix from the fresh fish counter - also sold pre-packed - to save some money.

3

Shell the eggs and quarter them. Drain the rice and add it to the fish with the curry powder, peas and parsley. Heat, stirring gently, for 2-3 minutes. Season with black pepper and serve, topped with the eggs.

Another time, use frozen mixed vegetables instead of peas.