Kedgeree as I remember it was a bit dry, repetitive and not particularly enjoyable. However, I have included some flavour tones which give some interest and I absolutely love it as a quick supper dish for two.


A deep sided frying pan is required that has a lid.

Begin by skinning the fish then place the fillets in the pan with prawns and 16fl oz cold water, bring to the boil then simmer without a lid for just 3-4 minutes.

Take a slotted spoon and transfer the cooked fish into a warm bowl, cover and keep warm. Tip the cooking water into a measuring jug and reserve.

Wipe out the pan then melt the butter then fry the shallot for 5-10 minutes until softened. Add the rice, garlic, chilli, curry powder, turmeric and cumin seed and stir thoroughly.  Gradually pour In the fish water, bring to a gentle simmer, put on the lid and simmer very slowly for 20 minutes until all the water has been absorbed.

Take the lid off the pan, add the fish, frozen peas and/or tomatoes, lemon zest, juice and crème fraiche. Give a good stir then taste and check for seasoning.

Divide between two serving dishes then top with a little chopped red chilli and coriander leaves.

Serve with a lemon wedge

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