Quick & Easy Kedgeree

by admin
Quick and easy…

• 2 tbsp canola oil
• 1 tsp cumin seeds
• 3 garlic cloves, crushed
• 1/2 tsp fresh ginger, grated
• 1 onion finely chopped
• 1 heaped tbsp curry powder
• 1 tsp ground turmeric (heaped)
• 2 tbsp tomato tomato sauce
• 250g rice, rinsed and drained
• 500ml chicken stock
• 200g crumbed hake bake steaks pan fried and cut in cubes (i used the I&J for the crunch)
• 200g canned peas
• 3 boiled and quatered eggs,
• 1 red chilli chopped
• Chopped fresh parsley to garnish
• Lemon wedges to serve
• Plain yogurt with swirl of of hot sauce to serve

• Heat the oil in a large sauté pan with a lid. Add thecumin seeds, then fry gently for a few minutes until they start to pop and smell toasted. Add the garlic and ginger and cook for 2 minutes more, then add the onion and remaining spices. Cook until the onion has softened.
• Stir the tomato sauce into the pan, then add the rice and stock. Stir, bring to a simmer, then cover and cook for 10 minutes. Uncover and simmer for another 10 minutes until cooked.
• When the rice is ready season it (if necessary) mix in the peas.
• Tip onto a serving plate and scatter the fish with the quartered eggs, parsley and chilli.
•  Serve with lemon wedges, hot sauce swirled yogurt and greens of your choice👌🏾

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