Name: Kedgeree
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 450 gram can smoke-flavoured fish; 2 tablespoon butter; 1 tablespoon sunflower oil; 1 onion, finely chopped; 170 gram basmati rice, rinsed under cold running water; 2 teaspoon curry powder; 1 1/2 cup frozen peas, thawed; 2 hard-boiled eggs, halved; 2 tablespoon chopped parsley; salt and freshly ground black pepper; mango chutney, to serve

Ingredients

450 gram can smoke-flavoured fish

2 tablespoon butter

1 tablespoon sunflower oil

1 onion, finely chopped

170 gram basmati rice, rinsed under cold running water

2 teaspoon curry powder

1 1/2 cup frozen peas, thawed

2 hard-boiled eggs, halved

2 tablespoon chopped parsley

salt and freshly ground black pepper

mango chutney, to serve

Method

1.Cover the fish with boiling water and leave to stand for 5 minutes. Drain fish, reserving the soaking liquid. Break the fish into flakes. Measure the soaking liquid and add enough water to make it up to 400ml.

2.Melt the butter with the oil in a large saucepan. Add the onion and cook gently for 5 minutes until softened but not browned. Add the curry powder and rice and stir for 1 minute.

3.Pour in the measured cooking liquid, bring up to the boil then reduce heat to just simmer and cover tightly. Cook for 8 minutes, and then stir in the flaked fish and the peas.

4.Cover again and simmer for a further 5 minutes, until the rice is tender and the liquid absorbed. Remove from the heat and leave to stand for 5 minutes. Season with salt and pepper and stir in the parsley while fluffing up the rice with a fork.

5.Serve hot, topped with egg halves and with mango chutney on the side.

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Ingredients

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