Kedgeree (Rice Cooker Assisted)

Recipe by Moyni
READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup basmatti rice, rinced
  • 12
    teaspoon salt
  • 1
    medium onion, diced
  • 1
    tablespoon sunflower oil
  • 1
    tablespoon madras curry paste
  • 1
    cup frozen peas
  • 2
    eggs, hard boiled. quartered
  • 2
    portions smoked haddock (about 250g)
  • 12
    tablespoon chopped parsley (to garnish)
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DIRECTIONS

  • Put rice, salt and 2cups of water into rice cooker and turn on.
  • When steam starts to escape, put the fish in the steaming basket over the rice - it needs 8 or so minutes depending on thickness to cook. It should finish about the same time as the rice is ready.
  • Meanwhile, fry the onion in the oil in a skillet that has a lid and add the curry paste. Add the frozen peas after a few minutes to defrost and heat through.
  • Remove skin from fish and flake.
  • Tip the cooked rice into the skillet with the onion mixture and stir together well.
  • Gently fold in the flaked fish, top with the boiled eggs and put lid on to warm through the dish over a gentle heat for a couple of minutes.
  • Garnish with some chopped parsley and serve.
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