adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Smoked cod kedgeree
Smoked cod kedgeree
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Transform this classic Indian rice dish into a beloved family favorite.
Ingredients:
  • 300.00 gm basmati rice
  • 500ml milk
  • 2 dried bay leaves
  • 6 peppercorns
  • 600g Deli Thawed Smoked Cod Fillets
  • 18.40 gm vegetable oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 2.50 gm curry powder
  • 1 green chilli, halved, seeded, thinly sliced
  • 250.00 ml frozen peas, thawed
  • 1 lemon, juiced
  • 2 Free Range Eggs, hardboiled, quartered
  • 125.00 ml coriander sprigs
Instructions:
  • Cook rice according to package instructions. Rinse with cold water to cool. Drain and allow to cool completely.
  • In a large saucepan over medium-high heat, combine milk, 1 cup (250ml) water, bay leaves, and peppercorns. Bring to a boil, then reduce heat to low. Gently add the cod and poach for 5 minutes until it flakes easily with a fork. Transfer the cod to a plate to cool slightly before flaking it into large pieces. Remove and discard the poaching liquid.
  • Heat oil in a large frying pan over medium heat. Cook onion until soft, then add garlic, cumin, coriander, turmeric, curry powder, and half of the chili. Stir and cook until aromatic. Add rice, peas, and lemon juice. Stir and cook until heated through. Add cod, egg, and coriander, gently toss to combine. Season with salt and pepper. Top with remaining chili before serving.

Similar Recipes