With some cooked basmati rice in the fridge, some frozen haddock fillets, leftover spring onions and some reduced watercress, I decided to create kedgeree with a twist. The flavours were pefect.
Ingredients:
Basmati rice, boiled and drained
2 haddock fillets
6 spring onions, thickly sliced
4 eggs, hard boiled and quartered
Nutmeg, grated
Watercress, finely chopped (bag reduced by 50% to 50p)
Chilli paste, tsp
Tandoori powder, tsp
Lemon juice, to taste
Lemon juice, to taste
Fry the fish with ground pepper and chilli paste. Add spring onions and cook briefly. Add rice and season with tandoori powder and a little salt, and nutmeg. Stir through and cook. Then add egg and watercress. Stir through until heated and ready. Serve immediately and save a helping for breakfast!
