Smoked Fish Kedgeree
Derived from a classic Indian dish, hence the addition of curry, it will be familiar to most residents and they will enjoy a little reminder of their days at home.
Ingredients
Fish Kedgeree
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Long Grain Rice 350 g
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Eggs 10 x
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Beans 400 g
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Smoked Cod Fillets 600 g
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Oil 50 ml
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Parsley, chopped 30 g
Preparation
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Fish Kedgeree
- Steam the rice and allow it to cool. Hard-boil, peel and chop the eggs. Slice the beans and lightly steam.
- Lightly bake the fish for 15 minutes at 160C or until cooked.
- Heat the oil in a large fry pan, add KNORR Patak’s Mild Curry Paste and rice. Add the remaining ingredients except eggs and cook like fried rice.
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Serving Suggestion
- Serve with crusty bread.
Tip – Add chopped tomato and coriander for a fresh summer style dish.
