Kipper and spinach kedgeree - Leigh Seafood
Kedgeree has its roots firmly planted in the Indian dish Kichari, but this British version has been one of the nation’s favourites since Victorian times...
Ingredients
- 4 kipper fillets
- 175g white basmati rice
- 25g butter
- 1 large onion, thinly sliced
- 2 tsp mild curry powder
- 260g young spinach leaves
- Juice of ½ lemon
- 4 soft-boiled eggs
- 2 tbsp chopped parsley
- Lemon wedges
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