Kedgeree
recipe

A delicious and hearty dish that combines smoked fish, rice, and spices. Perfect for brunch or lunch, it's an excellent way to enjoy summer smoked fish.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 200 g smoked fish (e.g., salmon or trout)
- 200 g basmati rice
- 1 onion
- 2 boiled eggs
- 100 ml cream or yogurt
- 1 tbsp butter
- 1 tsp curry powder
- 1 tsp turmeric
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
- Lemon wedges for serving
Instructions:
1. Cook the basmati rice according to the package instructions and drain.
2. Peel and chop the onion. Sauté the onion in butter in a pan over medium heat until soft.
3. Add the curry powder and turmeric to the onion and stir well.
4. Add the cooked rice to the pan with the onion mixture and stir to combine.
5. Tear the smoked fish into pieces and add it to the rice. Gently mix together.
6. Chop the boiled eggs and add them to the mixture. Stir in the cream or yogurt and season with salt and pepper.
7. Heat the mixture over low heat until warmed through, but do not boil.
8. Serve the kedgeree garnished with fresh parsley or cilantro and lemon wedges on the side.
Nutritional Information (per serving):
- Calories: 400 kcal
- Protein: 25 g
- Carbohydrates: 45 g
- Fat: 15 g
- Fiber: 2 g

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