Spicy Kedgeree

 

This is a wonderful spicy kedgeree recipe of flavours and colour and easy to put together. The onion and garlic provide good prebiotic food for the beneficial bacteria and there are lots of good antioxidants from the peppers, chilli, lemon and parsley.

Ingredients (Approx: 3 servings)

• 200gms brown basmati rice, washed 
• 2 large fillets of smoked haddock
• 1 red pepper chopped
• 100gms frozen peas
• 1 red onion chopped
• 1 chilli chopped finely
• 3 cloves garlic chopped
• 3 hard boiled eggs – (good free range)
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tbsp lemon juice
• 400ml hot water
• 1 tbsp chopped parsley
• Sea salt and black pepper

Method
Heat the olive oil in a large flat pan, over a low heat and lightly fry onion, garlic, cumin until softened (5 mins)
Add rice and water and simmer for 15 mins
Wash the smoked haddock thoroughly and steam for 10 mins – then remove the skin and flake
Add the smoked haddock, pepper, lemon juice and red pepper to the rice, seasoning to taste and cook for a further 10 mins
Peel the hard boiled eggs and halve
Add the parsley and stir through
Place eggs on the top and serve

Alternatives ingredients – smoked salmon instead of smoked haddock, Coriander instead of fresh parsley

Storage: this spicy kedgeree could be reheated the next day over a low heat until heated through. Can be frozen 
Prep time – 10 minutes,  Cooking time: 30 minutes

If you have any questions or would like any further information please contact me