Kedgeree

Name: Kedgeree
Yield: 5 servings
Cuisine: Boil
Ingredients: 60.00 ml oil; 15.00 ml curry powder; 1.00 onion chopped; 1.00 red pepper diced; 750.00 g haddock fillet; 250.00 ml stock chicken; 250.00 ml rice; 125.00 ml lentils; 250.00 ml cream; 2.00 eggs hard-boiled, quartered

5 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (10)

60.00 ml	oil
15.00 ml	curry powder
1.00	onion — chopped
1.00	red pepper — diced
750.00 g	haddock — fillet
250.00 ml	stock — chicken
250.00 ml	rice
125.00 ml	lentils
250.00 ml	cream
2.00	eggs — hard-boiled, quartered

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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.