Prep = 10 minutes
Cook = 25 minutes
This yummy tea introduces kids to kedgeree without the need for the strong smoked-fish flavour and with only a little curry powder (fun for tiny taste buds).
What you need
- 350g / 12 oz cod fillet, skinned
- 300ml/ ½ pint whole milk
- 50g/ 1 ¾ oz unsalted butter
- 1 onion, finely chopped
- ½ teaspoon cayenne pepper
- 1 teaspoon mild curry powder
- 300g/ 10 ½ oz easy-cook long grain rice
- 1 litre/ 1 ¾ pints chicken stock or water
- 150g/ 5 ½ oz frozen peas, defrosted
- 150g / 5 ½ oz frozen sweetcorn, defrosted
- 4 eggs, hard-boiled and roughly chopped
- 2 tablespoons finely chopped flat-leaf parsley
What to do
- Put the cod in a deep frying pan with the milk, bring to the boil, then reduce the heat to low and simmer uncovered for 5 minutes, or until cooked through.
- Using a slotted spoon, transfer the fish to a bowl, reserving the warm milk. Flake the fish with a fork, taking care to remove any bones.
- Melt the butter in a medium saucepan. Add the onion and cayenne pepper and cook for 2-3 minutes until the onion is beginning to soften. Add the curry powder and cook for a further 1 minute.
- Add the rice and stir it to coat it in the oil. Pour in the chicken stock and then the reserved milk and bring it to the boil, then reduce the heat to low, cover and simmer for 10-15 minutes until the rice is cooked and almost all the stock and milk have been absorbed. Add the peas and the sweetcorn, stir thoroughly and cook for a further 2 minutes.
- Carefully fold in the flaked fish and eggs. Sprinkle with the chopped parsley.