Kedgeree – Food & Home Magazine

Name: Kedgeree – Food & Home Magazine
Total time: 40 min
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

www.foodandhome.co.za

This Anglo-Indian fusion was a feature on many breakfast sideboards as it was a great way to use up leftovers. It’s authentic when made with smoked haddock.

View full recipe on www.foodandhome.co.za

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.

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