Kedgeree with Cod, Tomatoes and Sliced Egg

  • difficulty


  • serves


  • cooks in

    45 to 60 mins

  • calories

    601 per serving


  • 100g basmati rice
  • 1/2 tsp mild curry powder
  • 1 medium egg
  • 150g skinless, boneless cod fillet
  • 300ml whole milk or milk alternative
  • 2 medium tomatoes, chopped
  • 2 tbsp chopped fresh flat-leaf parsley or 4 pinches of dried parsley

Cooking Directions

  1. Place the rice in a pan with 200ml cold water and the curry powder.
  2. ring to the boil. Cover and simmer over a low heat for 12mins. Drain and set aside. Meanwhile, in a separate pan of boiling water, cook the egg for 8 mins. Drain and let it cool. Peel and finely chop then set aside.

  3. Check the cod for bones. Put in a small pan then add the milk and bring to a simmer,

  4. oach for 3-4 mins until it starts to flake. Drain the milk; discard. Transfer the cod to a bowl. Flake the cod into pieces; mix with tomatoes and parsley. Add to the cooked rice along with the chopped boiled egg, and stir to combine.