- 300g long grain rice
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, finely chopped
- 390g pack fish pie mix, defrosted if frozen
- 1 heaped tbsp mild or medium curry powder
- juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- ¼ small pack parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 4 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
Cook the rice following pack instructions, then drain and set aside. Meanwhile, heat 1 tbsp of the oil in a non-stick frying pan and cook the onion and garlic for 5 mins. Toss the fish pieces with the curry powder and remaining oil. Add to the pan. Cook for another 5 mins, stirring carefully and turning the fish.
Add the rice to the pan and turn up the heat, then stir well (the fish will break up a little). Cook for 1-2 mins, then stir in the lemon and parsley. Turn the heat down as low as it will go, and put on a lid.
Bring a pan of water to the boil, turn down the heat and poach the eggs. Season the kedgeree and divide between plates, topping each with a poached egg.