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Kedgeree Made with Rice or Couscous
Victoria Haneveer

Classic Kedgeree with Couscous or Rice

You will love the fishy flavor of this unusual dish. Kedgeree is a typical British dish but instead of rice why not try using couscous here to give it a different texture? If you make kedgeree with couscous you get a brand new twist on this iconic British dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2
Course: Entree
Cuisine: British
Ingredients Method

Ingredients
 

  • 3½ oz (100g) white rice or couscous
  • 1 sliced onion
  • Spray oil
  • Parsley
  • 3½ oz (100g) shrimp
  • 2 smoked haddock fillets, poached in milk and flaked
  • 2 tablespoons lemon juice
  • 2 hardboiled eggs

Method
 

  1. If you are using rice, cook it per the directions on the package.
  2. If couscous, place it in a bowl, cover with boiling water and stand.
  3. Sauté the onion in some spray oil in a pan over a low heat until golden.
  4. Stir in the haddock, parsley and lemon juice.
  5. Heat gently.
  6. Fluff the rice or couscous.
  7. Chop the eggs.
  8. Add the rice or couscous, eggs and shrimp to the pan (add a pinch of curry powder if desired).
  9. Heat through gently.
  10. If it is too dry, add a few tablespoons of natural yogurt.
  11. Season and serve garnished with parsley.