This delicious rice dish has its origins in the days of the Raj, when it was an essential part of the colonial breakfast buffet. It is a simple dish, the flavour of smoked fish combining with the creaminess of rice and the spices used to make something which seems greater than the sum of its parts. The recipe here is slightly modernised by the addition of lashings of cheese, which just seem to make it feel at home anywhere as a brilliant suppertime treat to pop in the oven after a long day. A great example of how food can move between continents and evolve over time! After many years of research, Spice Mountain have concluded that Lingham’s Chilli & Garlic sauce is the perfect accompaniment to one of our favourite foods of all.
Ingredients
200gr Basmati rice, cooked till al dente500gr Smoked Cod/Haddock
1 medium onion, diced
2 fresh red chillies, seeded and chopped
2 cloves garlic, finely chopped
4 hard-boiled eggs, peeled and quartered (optional)
100gr Grated cheese (Cheddar works well)
2tsp Spice Mountain Kedgeree spice blend
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