Kids Kedgeree
By 33519
Published on 06 September 2021
The smoky flavours from the fish, combined with the subtle spices
of the Mild Curry rice is an excellent introduction to new flavours. Protein,
minerals and vitamins from the eggs and oily fish make this a perfectly
balanced recipe that is sure to become a quick and easy mid-week favourite!Time and servings
25 minsTotal time
1Servings
25 minsCooking time
Ingredients
- 1 packet of tilda kids mild curry rice
- 1 spring onion, snipped
- 0.5 tbsp of olive oil
- 1 tbsp of frozen peas
- 1 small (or half) fillet of smoked mackerel, skin removed and flaked
- 1 egg
- 1 squeeze of lemon
- 1 handful of parsley, finely chopped
Method
Step 1
Place the egg in a pan of cold water, bring to the boil and allow to simmer for 7-8 minutes until hard boiledStep 2
While the egg is cooking, place the frozen peas in a pan of boiling water and cook for 4-5 minutes, drain and set aside.Step 3
Once cool enough to handle, peel away the shell of the egg and finely chop.Step 4
Heat the oil in a pan and add the chopped spring onion. Cook for a few minutes to soften.Step 5
Stir in the rice and cook for a further 3 minutes.Step 6
Stir in the mackerel and peas and allow to heat through.Step 7
Sprinkle over the chopped egg, parsley and add a squeeze of lemon juice.