Kedgeree

 450 g cod or smoked haddock
 350 g cooked basmati rice
 3 large hard boiled eggs, shelled
 2 medium onions, chopped
 3 green cardamoms, split
 cinnamon stick 3cm long
 ½ tsp tumeric
 ½ tsp chilli powder
 2 tbsp fresh coriander, chopped
 salt and freshly ground black pepper
 ½ lemon - juice only
 50 g butter
 2 tbsp sunflower oil
 2 tbsp fresh corriander, chopped
1

Preheat the oven to 200C/180C fan/gas 6. Lay a piece of foil on a baking tray, place the cod on the tray and put half the butter on top of the fish. Season with pepper and a little salt, then fold in the sides of the foil together to seal.

2

Bake in the oven for 18 to 20 minutes or until the fish is cooked, set aside keeping it wrapped in foil, so it stays warm and holds the juices.

3

Put 2 tbsp of oil into a large frying pan over a high heat and add the chopped onions, the cinnamon stick, split cardamom pods and fry until the onions are golden in colour, whilst stirring.

4

Add the turmeric, chilli powder and cooked rice to the pan, stir together for about a minute, so that the rice is coated with the spices. Flake the fish into big pieces and add to the pan.

5

Chop 2 of the eggs, quarter the third and put aside for the garnish. Add the eggs to the pan with the lemon juice, chopped coriander and saute for a further 2 minutes.

6

Check the seasoning for salt and pepper and garnish with the quartered hardboiled egg, heat through until the eggs are warm.

7

Serve

CategoryCuisineCooking Method

Ingredients

 450 g cod or smoked haddock
 350 g cooked basmati rice
 3 large hard boiled eggs, shelled
 2 medium onions, chopped
 3 green cardamoms, split
 cinnamon stick 3cm long
 ½ tsp tumeric
 ½ tsp chilli powder
 2 tbsp fresh coriander, chopped
 salt and freshly ground black pepper
 ½ lemon - juice only
 50 g butter
 2 tbsp sunflower oil
 2 tbsp fresh corriander, chopped

Directions

1

Preheat the oven to 200C/180C fan/gas 6. Lay a piece of foil on a baking tray, place the cod on the tray and put half the butter on top of the fish. Season with pepper and a little salt, then fold in the sides of the foil together to seal.

2

Bake in the oven for 18 to 20 minutes or until the fish is cooked, set aside keeping it wrapped in foil, so it stays warm and holds the juices.

3

Put 2 tbsp of oil into a large frying pan over a high heat and add the chopped onions, the cinnamon stick, split cardamom pods and fry until the onions are golden in colour, whilst stirring.

4

Add the turmeric, chilli powder and cooked rice to the pan, stir together for about a minute, so that the rice is coated with the spices. Flake the fish into big pieces and add to the pan.

5

Chop 2 of the eggs, quarter the third and put aside for the garnish. Add the eggs to the pan with the lemon juice, chopped coriander and saute for a further 2 minutes.

6

Check the seasoning for salt and pepper and garnish with the quartered hardboiled egg, heat through until the eggs are warm.

7

Serve

Kedgeree
IngredientsDirections
Nutrition Facts

Servings 4

Ingredients

 450 g cod or smoked haddock
 350 g cooked basmati rice
 3 large hard boiled eggs, shelled
 2 medium onions, chopped
 3 green cardamoms, split
 cinnamon stick 3cm long
 ½ tsp tumeric
 ½ tsp chilli powder
 2 tbsp fresh coriander, chopped
 salt and freshly ground black pepper
 ½ lemon - juice only
 50 g butter
 2 tbsp sunflower oil
 2 tbsp fresh corriander, chopped

DIRECTIONS

1

Preheat the oven to 200C/180C fan/gas 6. Lay a piece of foil on a baking tray, place the cod on the tray and put half the butter on top of the fish. Season with pepper and a little salt, then fold in the sides of the foil together to seal.

2

Bake in the oven for 18 to 20 minutes or until the fish is cooked, set aside keeping it wrapped in foil, so it stays warm and holds the juices.

3

Put 2 tbsp of oil into a large frying pan over a high heat and add the chopped onions, the cinnamon stick, split cardamom pods and fry until the onions are golden in colour, whilst stirring.

4

Add the turmeric, chilli powder and cooked rice to the pan, stir together for about a minute, so that the rice is coated with the spices. Flake the fish into big pieces and add to the pan.

5

Chop 2 of the eggs, quarter the third and put aside for the garnish. Add the eggs to the pan with the lemon juice, chopped coriander and saute for a further 2 minutes.

6

Check the seasoning for salt and pepper and garnish with the quartered hardboiled egg, heat through until the eggs are warm.

7

Serve