Serves
4
Kedgeree
For a nice balanced meal that you can have for any time of the day then this a great one. A good batch cook recipe and can be eaten hot or cold.
Ingredients
- 180g brown basmati rice
- 8 free-range eggs
- 4 bay leaves
- 370g haddock (smoked or not smoked)
- 1 tbsp olive oil
- 1 tbsp mustard seeds
- 1 thumb-size piece of ginger, peeled, finely chopped
- 1 green chilli, de-seeded, finely chopped
- 12 spring onions, chopped
- 1 bunch fresh coriander, chopped
- 1 tsp turmeric
- 160g frozen peas
- 100g spring greens, chopped
- Juice from 1 lemon
Directions
- In a pan, cook the rice with boiling water until soft, add the peas in at the end for a couple of minutes to defrost. Once cooked drain and leave to the side.
- Fill a deep frying pan with boiling water and add in the fish, eggs (with shell), and the bay leaves, leave to simmer for 20 minutes (or until the fish is cooked).
- In a large wok, on high heat, add the oil and mustard seeds. Once the seeds start to pop, add in the ginger, chilli, spring onions, coriander, and turmeric, stirring often.
- Add into the wok the rice, peas, lemon juice, and spring greens, stir.
- Remove the fish from its pan and flake into your wok.
- Peel the eggs and cut them into quarters and add into the pan.
- Season with salt and pepper and give it a good stir.
- Serve.
- Kcal: 477
- Protein: 39g
- Fats: 16g
- Carbs: 40g
- Fibre: 6.3g
