Kipper kedgeree

2
Difficulty:Easy
30 MINUTES

This recipe makes a slightly spicy yet delicious breakfast or lunch. The recipe used a fresh kipper, but you can also use tinned or pre-cooked fish. For a variation, this dish can also be made with salmon or haddock instead of a kipper. You can also add in some frozen peas.

Ideal for:

Lunch

Contains:

What you will need:

1 large egg, hard-boiled
1 unsmoked, undyed kipper fillet
125 g basmati rice
1/2 tablespoon light olive oil
1/4 red chilli, or to taste (optional)
1/8 teaspoon turmeric
1/8 teaspoon garam masala
1 tablespoon fresh parsley, chopped
To serve
Salt and pepper
Soya yoghurt (optional)

Method:

1. Hard boil and cool the egg

Cook for 8–10 min, depending on how you like your yolk; drain, cool and peel
Cut into quarters

2. Prepare and cook the kipper

Cover with boiling water for 5 min
Remove from the water and remove the bones

3. Rinse and cook the rice

Rinse and cook the rice according to packet instructions

4. Combine and serve

Heat the oil in a frying pan
Cook the chilli for 20 seconds; add the rice and spices
Remove from the heat, stir in the flaked fish, chopped egg and parsley
Season and serve with yoghurt

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