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Cod, egg & spinach kedgeree
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125g brown basmati rice
2 Clarence Court Burford Browns Medium Eggs
1 large onion, finely chopped
240g pack No.1 Icelandic Cod Loin
½ tsp ground turmeric
50g Cooks’ Ingredients Keralan Curry Paste
2 tbsp reduced fat British crème fraîche
115g pack baby spinach
1. Cook the rice in a saucepan of boiling water for 20 minutes, or until just tender. Put the eggs in a small pan, cover with just-boiled water and cook over a high heat for 4 minutes. Remove from the heat but leave in the pan of water.
2. Put the onion, cod loin and milk into a large shallow pan or frying pan and cover with a lid. Cook gently for about 5 minutes, or until the fish is cooked through and opaque. Lift out the fish and flake into large pieces.
3. Stir the turmeric, curry paste, crème fraîche and 2-3 tbsp water into the pan. Once combined, add the spinach and heat briefly, stirring until starting to wilt. Thoroughly drain the rice and scatter over the spinach with the flaked fish. Heat through briefly, stir to combine then transfer to plates. Peel and discard the egg shell, cut into halves and serve on top of the kedgeree.
Cook’s tip For a vegetarian version of this recipe, replace the fish with vegetables such as broccoli and cauliflower florets, or asparagus, cooked in the milk as above.
Typical values per serving:
1 of your 5 a day/gluten free/high in protein