Kedgeree Recipe Ingredients
- 200g Cooked brown rice
- 100g Cooked green lentils
- 1 Fillet undyed smoked haddock, or cod
- 150ml Skimmed milk
- 1 tbsp. Curry powder, or paste
- 1 Medium onion, sliced
- 100g Button mushrooms
- 75g Frozen peas
- 2 Eggs, hard-boiled and quartered
Kedgeree recipe method
1. Bring the milk to a simmer in a small saucepan and add the smoked fish. Cook gently until the fish flakes apart easily – about 8-12 minutes. Allow to cool slightly then flake the flesh into bite-sized chunks.
2. Heat a tablespoon of coconut or olive oil in a large shallow pan until it reaches medium heat.
3. Add the sliced onion and cook for 5 minutes until just softened before adding the mushrooms.
4. Stir in the curry paste and heat, stirring constantly for about a minute.
5. Tip in the rice and lentils and stir to thoroughly coat with the spices. Add the frozen peas and cooked fish to the mix and heat through for 3-4 minutes until piping hot.
6. Arrange on serving dishes and top with the boiled eggs and coriander.
Recipe created specially for you by nutritionist & chef, Elodie Oliver, in collaboration with Rolandas PT4U
Kedgeree recipe-protein that fuels you for longer, plus B vitamins
The addition of lentils in this warming breakfast classic help to keep you feeling fuller for longer, but importantly are an excellent source of essential minerals, B vitamins and protein – and very little fat. To make this dish super-quick to put together, use packet/pouch rice and lentils (with no added nasties).
Featured Ingredient: Lentils
Green lentils are an absolute powerhouse of nutrition. Especially rich in lean protein, iron, folate and dietary fibre, lentils are also a good source for vitamin K, zinc, potassium and niacin.