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Spinach & Pea Spiced Kedgeree

Spinach & Pea Spiced Kedgeree

  • 300g Brown Basmati Rice
  • 2 tbsp olive oil
  • 1 Onion
  • 200g Cod
  • 250g Undyed smoked haddock
  • 1 tsp Turmeric
  • 2 tsp Mild Curry Powder
  • 2 Eggs boiled for 6 minutes
  • 1 Cup Frozen Peas
  • 1 Big Handful of Spinach (approx 100g)
  • 1 tbsp chopped chives and parsley
Set oven to 180. Place the fish in tin foil parcels with a drizzle of oil, tightly wrapped on a baking tray and place in oven to steam bake for approx 20 minutes, until flesh is opaque and firm to touch. Cook rice according to instructions, adding eggs 6 minutes before cooking time ends, to save extra pans. Heat oil in heavy based saucepan. Slice onion, and add to pan, with spices and a pinch of salt. Saute gently for 7-10 minutes until translucent but not browned. Slice the spinach finely and add to the pan with the peas, heating through. Add the cooked rice and combine. When fish is cooked flake it gently into the rice, adding the cooking juices form the foil wrappings too. Stir together, taste, adding more curry powder as needed, and some pepper. Quarter the boiled eggs and slice over the top. Sprinkle chives and/or parsley and serve. Works really well as a delicious savoury breakfast bowl.


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