Kedgeree with poached egg - Good Food Middle East
This curried fish and rice dish is suitable for brunch, breakfast or a main course at dinnertime. Replace traditional boiled eggs with poached
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Cooking tools:
- Stove
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Slotted spoon
- Colander
- Mixing bowl
- Plate
Ingredients
- 300g long grain rice
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 390g pack fish pie mix, defrosted if frozen
- 1 heaped tbsp mild or medium curry powder
- juice 1 lemon
- ¼ small pack parsley, chopped
- 4 eggs
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