Vegetable and Smoked Fish Kedgeree

This combination of vegetables with smoked fish provides a healthy makeover of an old favourite. 

Vegetable and Smoked Fish Kedgeree

Serves 4

2 Tbsp canola oil
1 onion, chopped
2 carrots, finely diced
Pinch salt
2 cups peas
2 cloves garlic, crushed
2 Tbsp curry powder
2 cups cooked white rice
1 cup milk
1 x 400g can smoked fish, drained
2 Tbsp lemon juice
Pinch pepper
4 boiled eggs, peeled and halved
Lemon wedges and parsley sprigs to garnish, optional

Heat oil in a saucepan over low heat.
Add the onion, carrot and a pinch of salt and cook for about ten minutes or until soft and just beginning to brown.
While the onions and carrots are cooking, cook the peas in the microwave or in boiling water for 2 minutes, drain and set aside.
Add garlic and curry powder to the onions and carrots and cook for a further one minute.
Stir through the cooked rice.
Add milk and heat gently.
Fold through the smoked fish, peas and lemon juice.
Season with pepper.
Serve with soft boiled eggs, lemon wedges and parsley.
Tip: 2/3 cup dry rice = 2 cups cooked

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