KEDGEREE WITH POACHED EGG

By Katy Greenwood

kedgeree poached egg

Ingredients

  • 10 oz long grain rice
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 7 oz white fish fillets, defrosted if frozen, cut into 3 cm pieces
  • 7 oz salmon fillets, defrosted if frozen, cut into 3 cm pieces
  • 1 heaped tbsp mild or medium curry powder
  • juice 1 lemon
  • ΒΌ small pack parsley, chopped
  • 4 eggs

Method

STEP 1

Cook the rice following pack instructions, then drain and set aside. Meanwhile, heat 1 tbsp of the oil in a non-stick frying pan and cook the onion and garlic for 5 mins. Toss the fish pieces with the curry powder and remaining oil. Add to the pan. Cook for another 5 mins, stirring carefully and turning the fish.

STEP 2

Add the rice to the pan and turn up the heat, then stir well (the fish will break up a little). Cook for 1-2 mins, then stir in the lemon and parsley. Turn the heat down as low as it will go and put on a lid.

STEP 3 Bring a pan of water to the boil, turn down the heat and poach the eggs. Season the kedgeree and divide between plates, topping each with a poached egg.