Kedgeree

🧂 Ingredients

• 200 g brown basmati rice
• 4 eggs
• 3 tbsp coconut oil
• 6 spring onions

  (finely sliced (or 1 leek))
• 2 medium onion

  (peeled and finely chopped)
• 2 medium courgette

  ((300g) chopped into 1cm cubes)
• 1 large carrot

  ((100g) grated)
• 250 g mushrooms

  (chopped)
• 200 g smoked haddock
• 150 g frozen peas
• 2 tbsp mild curry powder
• 100 g chard

  (or spinach)
• 40 g sultanas/raisins

  (optional)

Instructions

• 1 Bring a saucepan of water to the boil and cook the rice as per the packet
  instructions - usually about 20/25 minutes.
• 2 Add in the eggs with the rice so that they can be hard-boiled. Take them out and
  leave to cool after about 10 minutes.
• 3 In a large wok or saucepan, heat the coconut oil on a medium heat before adding
  in the onions. Fry for a few mins until they turn translucent and soft.
• 4 Add the spring onions, haddock, courgette, mushrooms, chard stems and carrots.
  Stir occasionally until the mix has started to soften and the fish is not
  translucent any more.
• 5 Chuck in the frozen peas, chard leaves and curry powder and give everything a
  good mix together.
• 6 After 5 minutes or so add the sultanas.
• 7 Once the rice is cooked, drain the water away and then add the rice into the
  wok/saucepan and give it all one last mix together.
• 8 Serve with the bolied egg de-shelled and sliced to go on top.

Nutrition Info