Smoked Cod Kedgeree
Whether you’re serving this for brunch, lunch or dinner this vibrant meal is perfect for feeding a crowd. Kedgeree can be enjoyed hot or cold so it is a great meal to make in batches to enjoy throughout the week for a quick work lunch or lazy dinner.
Serves: 4 portions
Time: 40 minutes
- frying pan
- chopping board
- 4 smoked cod fillets
- 4 eggs, (boiled for 7 minutes)
- 4 spring onions, finely chopped
- One pack of green beans, finely chopped
- 1.5tsp of turmeric
- 1 tsp of coriander
- 1 ½ tsp of cumin
- ½ tsp of ginger or 2cm gnob of fresh ginger, grated
- 3 bay leaves
- 1tbsp of coconut oil
- 300g of basmati rice
- Juice of half a lemon
- Lemon wedges to serve
- Handful of coriander, roughly chopped
- Place the cod in a large frying pan or saucepan. Cover in 500ml of water with the bay leaves and bring to a simmer. Cook for 8-10 minutes until it flakes easily. Drain in a colander and set aside, reserving the fish stock and discarding the bay leaves.
- Place your rice in a saucepan with reserved fish stock and 1 tsp of turmeric. Season with salt and bring to a boil. Reduce to a simmer and cook the rice for 10 minutes. Turn off the heat and leave the rice to steam for a further 5 minutes so that it absorbs all the stock.
- Fry the spring onions and green beans in 1 tbsp of coconut oil in a frying pan over a medium high heat for 2-3minutes until softened. Add the spices and cook for a further few minutes.
- Add your cooked rice to the pan along with the fresh coriander and season well with salt and pepper. Flake your cod into chunky pieces and add into the pan with lemon juice. Drizzle with olive oil and cook for a further 2-3 minutes.
- Slice your eggs into halves or quarters and place them on top. Serve with more fresh coriander and dairy free yoghurt if desired!