Vegetable and smoked fish kedgeree

A fabulous one pan meal. Add One More Veg with chopped spinach or rocket.


Serves 4

2 Tbsp canola oil
1 onion, chopped
2 carrots, finely diced
2 Tbsp curry powder
2 cloves garlic, crushed
2 cups cooked white rice
1 cup milk
1 x 400g canned smoked fish, drained, or fresh if avaliable
2 cups frozen peas
2 Tbsp lemon juice
pinch pepper
lemon wedges
4 boiled eggs, peeled and halved
parsley sprigs.


Heat oil in a saucepan over a low heat.
Add onion and carrot and cook for about ten minutes or until soft and just beginning to brown.
Meanwhile, 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: ⅔ cup dry rice = 2 cups cooked.