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About this recipe:
An exceptionally easy kedgeree recipe that is great for midweek. Even easier and quicker if you use leftover rice. Use mackerel as suggested, or smoked haddock works too!
100g brown basmati rice
40g frozen garden peas
1 (125g) mackerel in oil
1 teaspoon curry powder
salt and pepper to taste
- Rinse the rice well. Then cook as directed on packaging (or use leftover rice). Add frozen peas for the last 5 minutes of cooking.
- Hard boil the eggs for 5 minutes. Cool under running tap water, peel, then roughly chop.
- Drain the rice and peas and rinse under running water. Return the rice and peas to the rinsed pan and flake in the mackerel and oil (use the oil to taste). Stir to combine.
- Stir in the curry powder and eggs. Serve and eat!
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