160g basmati rice
1 bay leaf
1tbsp olive oil
3 spring onions, sliced on the angle
1 medium onion, finely diced
2tsp curry powder
1 clove of garlic, finely diced
1cm fresh ginger, grated
½ chilli, finely diced
1tsp mango chutney
480g pre-cooked smoked fish (Haddock, salmon or trout)
1 small bunch of parsley, roughly chopped
Salt and pepper
- Start by rinsing rice under cold water until it runs clear. Put the rice into boiling water with salt and bay leaf. Bring back to the boil and simmer until tender (approx. 10 mins) Drain when cooked and put to one side.
- In another saucepan, put eggs into boiling water, bring back to the boil and cook for 7 mins. Drain and cool in cold water before peeling.
- Take a large frying pan, heat a drop of olive oil, when hot add sliced spring onions and cook rapidly until lightly coloured, then remove from pan and set aside.
- Add butter to pan, once melted add the chopped onion, garlic, chilli and ginger. Cook until onion is glassy-looking and tender. Add curry powder and cook for another couple of mins.
- Stir in the mango chutney, then add cooked rice. Stir thoroughly.
- Add flaked fish, two roughly chopped boiled eggs (setting aside one for presentation), parsley and fried spring onion. Fold together carefully to avoid breaking up the fish too much.
- Serve into warm bowls and decorate with a sprig of parsley and a slice of boiled egg.
Did you know?
Kedgeree is traditionally a hearty breakfast dish but is now readily enjoyed at lunch or dinner.