COD KEDGEREE

Dead easy, quick and reasonably cheap. It also looks good, with the fresh tomato, parsley, egg slices and lemon quarters in the tumeric coloured rice.

Start all of these things off at the same time. They will be ready to combine once the rice is cooked.

Ingredients and Method

  • 4 cups rice cooked in rice cooker
  • 1 kg smoked cod poached with 2 Bay leaves until tender (about 10 minutes) remove from broth and leave til cool enough to flake, removing skin and bones at the same time.
  • 2 onions diced and cooked til soft in 100g butter,
  • 3 cloves garlic,
  • 3 tbsp curry powder,
  • 2 tsp turmeric,
  • salt to taste
  • 5 hard-boiled eggs, cooled and sliced
  • 2 tomatoes chopped
  • 1 cup chopped parsley
  • Lemon wedges


Toss all ingredients and heat until warm, tastes ok cold, or heat in batches in the microwave for a meal spread out over people arriving home after working late.

Serve with garlicy, lemony radish raita, lemon wedges, mango chutney and rice.

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