Kedgeree

Recipe from: 4/1/2002 12:00:00 AM
Ingredients 12
Servings 4
Time 10 minutes

Ingredients

  • 45
    ml
    oil
  • 1
    onion, chopped
  • 1
    red pepper, chopped
  • 15
    ml
    curry powder
  • 5
    ml
    turmeric
  • 750
    g
    skinless, filleted haddock
  • 250
    ml
    rice, cooked
  • 250
    ml
    chicken stock
  • 125
    ml
    peas
  • 250
    ml
    cream
  • 45
    ml
    chopped chives
  • 2
    hard-boiled eggs
 

Method

25 minutes
 
Heat oil in a wide frying pan.
Sauté onion and peppers with curry powder until soft. Keep warm.
Add rice and peas to onion mixture, tossing lightly to mix.
Cook haddock in chicken stock for 10 minutes.
Slowly stir in cream. Flake fish and toss lightly into rice mixture. Heat through for 15 minutes.
Top with chives and quartered hard-boiled eggs. Serve warm.
 

Read more on: fish/seafood  |  sauté
 

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