Kedgeree

Serves 3-4 people

Ingredients

Pack of assorted seafood, pre-cooked
1 salmon steak, cubed
2 hard-boiled eggs
1 onion
1 clove garlic
1/4 pint chicken stock
4 oz basmati rice, cooked
1 tspn turmeric
1 tspn curry powder
1 tspn nutmeg
2 tblspns crème fraiche
2 tspns sunflower/vegetable oil

Method

Pre-heat oven to 180 degrees C. Fry onion and garlic in oil, but be careful not to brown them. Add crème fraiche and stock, being sure to stir through thoroughly, and then add fish. Add cooked rice and spices. Put in oven for 30 minutes. Serve with chopped egg on top.

Submitted by Rachel Guy.

Print version available here.

Care for a Curry?™ is a fundraising initiative of Alzheimer Scotland: helping people with dementia and their carers across Scotland.