Smoked fish and pea kedgeree

An English classic recipe with smoked fish, curried rice, peas and eggs. A simple and superb combination.

Delicious curried rice with smoked fish and peas
SERVES 4
TIME TO MAKE 30 - 45 mins
MEAL TYPE Breakfast
SERVES 4
TIME TO MAKE 30 - 45 mins
MEAL TYPE Breakfast

Method

  1. Heat oil in a saucepan over low heat
  2. Add the onion, carrot and a pinch of salt and cook for about ten minutes or until soft and just beginning to brown
  3. While the onions and carrots are cooking, cook the peas in the microwave or in boiling water for 2 minutes, drain and set aside
  4. Add curry powder and garlic to the onions and carrots and cook for a further one minute
  5. Stir through the cooked rice
  6. Add milk and heat gently
  7. Fold through the smoked fish, peas and lemon juice
  8. Season with pepper
  9. Serve with lemon wedges and soft boiled eggs cut in half
  • 4 tbsp
    oil
  • 1 
    onion, chopped
  • 2 
    carrots, finely diced
  • 2 cups
    peas
  • 2 cloves
    garlic, crushed
  • 2 tbsp
    curry powder
  • 2 cups
    cooked rice
  • 1 cup
    milk
  • 400 g
    smoked fish
  • 2 tbsp
    lemon juice
  • 4 
    boiled eggs
Per serve
  • Energy
    1015kJ
  • Total Fat
    9.2g
  • Saturated Fat
    1.9g
  • Total Carbohydrate
    21.4g
  • Sugars
    6.1g
  • Dietary Fibre
    1g
  • Sodium
    590mg

Method

  1. Heat oil in a saucepan over low heat
  2. Add the onion, carrot and a pinch of salt and cook for about ten minutes or until soft and just beginning to brown
  3. While the onions and carrots are cooking, cook the peas in the microwave or in boiling water for 2 minutes, drain and set aside
  4. Add curry powder and garlic to the onions and carrots and cook for a further one minute
  5. Stir through the cooked rice
  6. Add milk and heat gently
  7. Fold through the smoked fish, peas and lemon juice
  8. Season with pepper
  9. Serve with lemon wedges and soft boiled eggs cut in half