Brick Lane Kedgeree

Brick Lane Kedgeree

Fish and rice for breakfast? Why not?
Add some Brick Lane Takeaway (curry spice blend) and a poached egg or two, and – BOOM – it’s a quintessential English breakfast!

It’s warming and filling and oh, so very delicious. Make a double-batch to have it as a late-night snack. (It turns out to be pretty tasty any time of day).

INGREDIENTS

4 Eggs (either poached or soft-boiled)

1 Tbsp Sunflower oil

1 C White rice (ideally basmati)

1 Small Onion, finely chopped

1 Stalk of Celery, finely chopped

½ C Peas (frozen or fresh, not canned)

250 g – 300 g Smoked Fish (Choose from Smoked Haddock, smoked salmon, smoked mackerel, smoked trout)

3 Tbsp heavy cream (35%)

2 ½ tsp Brick Lane Takeaway (curry powder)

½ Cup peas (frozen or fresh, not canned)

½ lemon (squeezed)

Freshly ground pepper

1 Tbsp Chopped parsley & coriander

½ Lemon cup into wedges

DIRECTIONS

1. Cook the rice, according to directions.
2. In a small pot, cook eggs (either hardboil or prep to poach).
3. While rice is cooking, heat the oil over medium heat, and gently cook the onion (3-4 minutes) and celery until they become translucent. Add the Brick Lane Takeaway stirring and cooking it with the onions. Reduce the heat to medium-low.
4. Add the cooked rice, and stir to mix in the spiced onion and oil.
5. Pull the fish apart into small pieces – then add it to the rice and mix. Add peas (optional). Taste and add pepper and a bit more spice, if you prefer a stronger curry flavour.
6. Finish cooking or prepping eggs (either poaching or peeling soft-boiled eggs).
7. Transfer rice to a serving dish, add eggs and chopped fresh parsley and/or coriander and serve with lemon wedges.