Kedgeree

Kedgeree is an old-fashioned breakfast classic, but I prefer it as an evening dish.

It is one of those dishes that has a lot of potential for variations and individual touches.

Sometimes I like to make a curry sauce to serve in addition to the rice, add some peas to the rice or top it off with a poached egg, but tonight was a simpler version.

Kedgeree

Smoked haddock, cubed
Salmon fillet, cubed
Raw prawns
Basmati rice
Half an onion, diced
Fish or vegetable stock – you can use a cube
Curry paste – I use a mild Chinese paste for this – dissolved in a little water
A chopped mild green chilli
Chopped parsley
Salt and pepper

Soften the onion and chilli in some oil in a pan with a lid and add the rice and stir it until coated with oil. Add in the curry paste and the stock and raise the heat a bit.

When it is bubbling, reduce the heat and cover. When the rice is nearly done add all the fish and cook until the prawns are pink and the fish is done. This will only take about four minutes.

Stir in the parsley and taste and adjust the seasoning if necessary.

Serve garnished with more parsley and, for extra variety, sliced hard-boiled egg and mango chutney if you wish.

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