Easy Peasy Kedgeree

1. 1

   Bring a pot of water to the boil and cook the rice according to the directions on the package.

2. 2

   Ten minutes before the rice is done, add the eggs, whole, to the pot.

3. 3

   When the rice is cooked, drain it, and run the eggs under cold water until they cool.

4. 4

   In a deep frying pan, heat the butter and oil, then add the onion and soften for a few minutes.

5. 5

   Then add the ginger, garlic and curry powder and cook for another minute.

6. 6

   Add in the fish, and stir it around to get coated in the spice mixture, then add the stock.

7. 7

   Bring to the boil for a few minutes until it becomes a thick sauce, then add in the rice and asparagus and heat through.

8. 8

   Peel the eggs, then cut into halves or quarters.

9. 9

   Serve the kedgeree topped with the eggs.

10. 10

    Note: I like asparagus to be crispy, but if you are using other vegetables, such as carrots or peppers, you should add them between the onions and the spices.

* Per serving · 4 servings · Values may vary.

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