Kedgeree

Recipe from: 6/1/1999 12:00:00 AM
Ingredients 10
Servings 5
Time

Ingredients

  • 60
    ml
    oil
  • 15
    ml
    curry powder
  • 1
    onion, chopped
  • 1
    red pepper, diced
  • 750
    g
    skinless filleted haddock
  • 250
    ml
    chicken stock
  • 250
    ml
    rice
  • 125
    ml
    lentils
  • 250
    ml
    cream
  • 2
    hard-boiled eggs, quartered
 

Method

 
Heat oil in a wide frying pan. Sauté onion and peppers with curry powder until soft. Keep warm. Cook rice and lentils separately in boiling water, according to instructions on packets. When cooked, toss together lightly. Cook haddock in chicken stock for 10 minutes. Slowly stir in cream. Flake fish and toss together with rice and lentil mixture, onion and peppers and hard-boiled eggs. Serve warm.
 

Read more on: fish/seafood
 

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