Kedgeree
A meal for any time of the day - buttery and spicy and filled with proteins. Our very Anglo-Indian, Captain's Masala curry paste works perfectly - it should because this is what it's made for.
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Ingredients
- 350 g smoked haddock
- 1 large onion (chopped)
- white basmati rice measured up to the 135ml level in a measuring jug
- 65 g butter
- 150 g BFS Captain's Masala curry paste
- 275 ml water
- 3 eggs (boiled for eight minutes, peeled and chopped into large pieces
- 150 g blanched frozen peas (optional)
- 4 tsp (heaped) fresh chopped parsley
- juice of a lemon
- salt and freshly milled black pepper
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