Eat: Fish Kedgeree

It’s always satisfying cooking up and eating a warm meal when in the outdoors, braving the elements, particularly during the colder weather. Spicing up a meal with a pinch of curry can add an extra warming effect. You don’t need many ingredients to produce a tasty, healthy and cheap meal and it makes a lighter backpack too!

Kedgeree can be eaten at any time of the day; it is even served at breakfast! So, if you’re planning to cook a one-pot this weekend or in the near future this tasty meal could be served up morning, noon or evening.

Ingredients (for 4):

  • Smoked fish (cod or haddock – sustainably caught) fillets
  • microwavable rice (2 packets)
  • mange tout / sugar snaps
  • creme fraiche 300ml
  • mild curry powder
  • eggs (half a dozen)

Step-by-step instructions:

  1. To begin with, boil the eggs in boiling water for 10 minutes until they are hard boiled.
  2. Remove from the pan and leave to the side. (This could be done before leaving the house and simply brought along already boiled.)
  3. Cut up the fish into small pieces and poach in boiling water until it begins to cook. (You could add a little wine here if you wanted!)
  4. Once the fish is almost cooked, add the chopped mange tout and rice.
  5. Cook the rice and mange tout / sugar snaps until they have softened, then add a teaspoon of curry powder (more if you wish).
  6. Stir in the creme fraiche.
  7. Remove the shells from the hard boiled eggs and cut into quarters.
  8. Serve each portion of kedgeree with a few quarters of eggs.