| 30 |
| Serves: people |
Our delicious combo of spicy rice, smoky oily fish and spinach makes for a light, tasty and healthy kedgeree packed with fibre, protein, vitamins and healthy fats.
|
INGREDIENTS
|
|
INSTRUCTIONS
- Bring a large pan of water to the boil. Put the eggs in the pan and boil for 7 minutes. Drain the hot water, refill the pan with cold water and leave the eggs to cool.
- Rinse the rice in a sieve under running water. Put it in a saucepan and cover with water, add a pinch of salt and bring to the boil. Simmer for 25 minutes or until the rice is cooked.
- Meanwhile, peel and finely slice the onion. Wash, deseed and finely chop the chilli. Rinse the spinach leaves. Flake the trout fillets taking care to remove any bones.
- Warm the oil in a large frying pan. Add the onion and chilli, sprinkle with a little salt and cook over a very low heat for a few minutes until the onion softens. Add the turmeric and curry powder and cook for one minute.
- Stir in the cooked rice. Add the spinach leaves and cook until they are wilted. Add the flaked trout.
- Shell the boiled eggs and cut them in half. Pile the rice mixture on to plates, top with the eggs and serve immediately.
Leave A Comment