Curried fish and rice? For breakfast? Why yes, that’s what I ate yesterday morning. I made a (very delicious) chilli for dinner on Wednesday and popped to the supermarket to get some sour cream to slop on the top. Whilst there, I picked up a whole load of reduced things, including some kippers for 15p. Now, kippers aren’t the fish most people would use in kedgeree but they’re my favourites. So I cooked some extra rice and stuck in the fridge to cool down, ready for the morning.
I completely forgot about the boiled eggs until after I’d finished my breakfast, but I don’t think it was missing much (although perhaps it would have looked slightly more attractive!). I stirred through the remaining sour cream, but it’s not necessary.
Also, I cooked a pizza for dinner last night with the other reduced things I picked up – mozzarella and polish sausage. I’m not going to post a recipe (I’ve done plenty of pizzas before) but I will post a picture just because it was so darned pretty!
Cooked white rice
Parsley (preferably fresh, but I had to use dried)
- Boil the eggs for 5-6 minutes, until the yolks have set, but not hardened. Run briefly under cold water, shell and set aside.
- Melt some butter in a frying pan. Dice the onion and fry until soft. Add the cooked rice and spices. Taste and adjust the spices as necessary.
- Flake the fish, removing as many bones as possible. Stir through the rice and heat gently until warm.
- Stir through some sour cream and add a good sprinkling of parsley. Dish up the kedgeree, chop the eggs into slices and don’t forget to add to the rice!