Quick and easy kedgeree
Time: 20 mins
Cost per serve: $4
Couple of smoked fish fillets - skin removed and flaked
2 tbsp olive oil
1 onion sliced
1 tsp curry powder
4 heaped tbsp long grain basmati rice
2 Tbsp currents - washed
2 hard boiled eggs
1 lemon cut into quarters
Heat oil in a heavy fry pan. Fry onions until pale. Stir in curry powder. Add rice and stir. Add currants. Pour in 600ml water.
Cook steadily uncovered for around 10 minutes.
Add smoked fish and cook until the liquid is absorbed and the rice is tender - take another 10 minutes, stir with a fork to prevent it sticking.
Season with salt and black pepper if required.
Place on a hot serving dish and strew with chopped eggs and parsley along side lemon wedges and a drop of mango chutney. Really nice with crusty warm bread and a green salad
(TX: 19 October 2011)