Kedgeree
Introduced to the UK by returning colonists from India this spicy breakfast dish usually uses smoked haddock. However I’ve always loved kippers and nothing beats those that come out of Craster in Northumberland, they seem to be available in many supermarkets. They really work with this dish as the salty, smokiness blends great with the rice and other ingredients. I usually use peas in this recipe as they add colour and bite.
Servings: people
Ingredients
- 1 whole Onion diced (£0.13)
- 2 cloves garlic minced (£0.06)
- 5 grams ginger minced (£0.01)
- 100 grams Peas (£0.14)
- 5 grams Fresh coriander chopped (£0.10)
- 5 grams Fresh parsley chopped (£0.10)
- 13 ml Vegetable oil tablespoon (£0.02)
- 10 grams Curry powder (£0.13)
- 5 grams Turmeric (£0.09)
- 5 grams cardamoms
- 150 grams Long grain rice
- 200 grams kippers skinned and chopped (£1.56)
- 1 whole Egg boiled, shelled,chopped (£0.12)
- 5 grams Black pepper (£0.16)
- 1 stock cubes chicken stock 250ml (£0.13)
- 1 grams Bay leaf 2 leafs (£0.23)
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| Serving Cost: |
Prep Time: 10
Cook Time: 20 minutes
- Boil a saucepan of water, add the rice and toss in the egg, cover and reduce to a simmer. Remove the egg for after 5 minutes then cook for the rice for a further 7 minutes, then run under cold water and drain.
- Heat the vegetable oil, then fry the onion for 2 minutes. Add the garlic & ginger mixing everything together. Add the curry powder, turmeric, bay leaf and cardomoms and coat everything together.
- Introduce the chopped kippers and then the cooked rice mixing everything together.
- Shell the egg then dice it and add to the rice mixture.
- Add the chopped coriander and parsley, season with salt & pepper and serve.
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