Kedgeree offers fish, rice and egg in a delicious and effortless way. It can be served for any meal of the day and always will deliver on flavor, nutrition and satisfaction.
You may never have experienced the wonders of ‘adult’ kedgeree. If you have, kedgeree may seem a little exotic for little palates. This version is modified and perfect for even the littlest eater at the table.
Ingredients:
1/2 cup Basmati rice, cooked
2 eggs, hard boiled and chopped
1 tbs olive oil
1 tbs butter
1 tsp curry powder (optional)
1 medium onion, chopped
1/2 pound fish: traditionally this recipe calls for an undyed smoked fish but I would suggest that any fish will do. If you do want to use smoked fish, become acquainted with the ingredients as there may be unwanted preservatives involved.
Juice of 1/4 fresh lemon
2 tbs fresh coriander, chopped
2 tbs fresh parsley, chopped
Greek yoghurt to serve
Preparation:
Heat a deep skillet at medium heat. Add the butter, olive oil and curry powder if using. Once the butter has melted, add the onions and leave to sweat slowly, stirring often. Once the onions have softened, add the fish and continue to cook until the onions are browning and the fish is flaking. Give the concoction a good squeeze of lemon. Reduce the heat to medium-low. Add the coriander, parsley and continue to let soften.
Once the fish is completely cooked, take the skillet off the heat and add the rice and chopped egg. Mix well and puree or mash depending on the age of your baby.
To serve, mix with a small dollop of yoghurt. Enjoy
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