Kedgeree – Food & Home Magazine
Indulge in a modern twist on Kedgeree with smoked salmon and sweetcorn for a delicious breakfast that uses up leftovers. Serves 4 in 40 mins.
Ingredients
- 50ml butter
- 20ml curry powder
- 150g basmati rice, rinsed well
- 100g sweetcorn kernels, drained
- 250ml hot chicken stock
- 2 saffron threads
- 1 bay leaf
- 300g smoked haddock, skinned
- 2 green chillies, seeded and finely chopped
- salt, to taste
- 3 eggs, lightly beaten
- 3 spring onions, thinly sliced
- 40ml fresh coriander, chopped
- 1 lemon, quartered
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