20 Minute Kedgeree

Name: 20 Minute Kedgeree
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 Smoked haddock fillet; 1 250g pack pre cooked basmati rice; 1 clove Garlic; 1 Thumbsize piece ginger; 1 Red chilli; 1/2 Onion; 4 Cherry tomatoes; 1 dash Olive oil; 1/2 tsp Mustard seed; 1/2 tsp Fennel seed; 1/2 Lemon; 1 bunch Coriander; 1 tsp Turmeric; 1/2 tsp Garam masala; 1/2 tsp Ground coriander; 1 Hard boiled egg; 1 Handful garden peas

Jenny Atkinson @jenny0124

Liverpool

A quick and tasty supper. Anglo-Indian in origin, this was a popular colonial dish served originally as breakfast.

Jenny Atkinson @jenny0124

Liverpool

A quick and tasty supper. Anglo-Indian in origin, this was a popular colonial dish served originally as breakfast.

Saved

Ingredients

20 mins

2 servings

1Smoked haddock fillet
1250g pack pre cooked basmati rice
1 cloveGarlic
1Thumbsize piece ginger
1Red chilli
1/2Onion
4Cherry tomatoes
1 dashOlive oil
1/2 tspMustard seed
1/2 tspFennel seed
1/2Lemon
1 bunchCoriander
1 tspTurmeric
1/2 tspGaram masala
1/2 tspGround coriander
1Hard boiled egg
1Handful garden peas

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Steps

20 mins

1

Boil the egg till it's hard boiled.
2

While the egg is boiling, in a deep frying pan poach the fish for 5 minutes and set aside.
3

In the frying pan add the mustard and fennel seed, toast dry for 1 minute till the mustard seeds just begin to pop and take off the heat. Chop the onion, garlic and chilli, add to the pan with the olive oil and fry for a few minutes till the onions are soft.
4

Add the tomatoes and grated ginger, squeeze the juice from the lemon into the pan and drop the lemon in. Simmer for a further few minutes.
5

By now the egg will be done, set aside and let it cool.
6

Add the rice, peas, the water and all the dried spices to the pan and cook for about 8 minutes stirring well.
7

In the last 2 minutes of cooking, flake the fish into the rice and add the fresh coriander and stir.
8

Plate up the rice, peel and quarter the egg, add to the dish and serve immediately.