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Ingredients List
Instructions

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Kedgeree

An Indian classic without using traditional ingredient eggs, perfect as a breakfast or main meal option. Thanks to Gillian for this recipe.

Time 30 Minutes

Skill Level Easy

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Woman eating healthy food from a bowl

Ingredients List

Serves 4

2 tbsp curry powder your choice of heat level
300 g brown basmati rice well rinsed and drained
600 ml vegetable stock low-salt
200 g smoked fish Your choice of smoked salmon, smoked trout or smoked mackerel
200 g peas Frozen and defrosted
To taste salt and pepper

Metric - US Imperial

Instructions

In a non-stick pan with a tight fitting lid, toast the curry powder over a medium heat until aromatic (about 1 minute).
Stir through the rice, then pour over the stock. Bring to the boil, cover and turn down to a low simmer. Cook for 20 minutes or until all the water has been absorbed and the rice is cooked.
Meanwhile, break up the fish into bite-size pieces.
When the rice is cooked stir through the peas and the fish and warm through. Check the seasoning adding salt/pepper if required.
Serve in warmed bowls.

Optional extras:

Chopped fresh coriander
Finely sliced red chilli/spring onions
Plain plant-based yoghurt