Sri Lankan Coconut Kedgeree

Get ready to cook

Method:

1. Cook rice as per packet instructions.

2. Bring some water to boil in a pan; add smoked haddock and cook for 4-5mins or until cooked. Flake the fish, discarding any bones and skin.

3. In a pan, stir fry onions until soft, then add Sri Lankan Curry Paste and fry for a further 1-2mins. Add coconut milk, mix well and simmer for 5-10mins until sauce thickens.

4. Gently fold the curry sauce into the rice until evenly coated. Fold in the flaked fish until evenly distributed.

5. Divide into 10 equal portions; top with egg, garnish and serve with mango chutney.

Ingredients:

400g Sri Lankan Curry Paste

400ml coconut milk 

600g white basmati rice (approx. 1.8kg cooked rice)

800g smoked haddock (or other fish)

200g chopped white onion

5 boiled eggs, shelled and halved

30g chopped coriander, to garnish

10 lime wedges, to garnish

Photo Credit: jules -  creative commons

About this dish

10 portions

2 Medium

Serves:

Sri Lankan Curry Paste

Chilli Rating:

Product:

You might also like to try

Dark-Chilli-&-Lime-Pulled-Pork-Burger.pn

Brazilian Moqueca Coconut Fish Stew

Ingredients:

10

 Chilli:

2 Medium

Dark-Chilli-&-Lime-Pulled-Pork-Burger.pn

Orange, Mint & Sichuan Pepper Prawn Noodle Salad

Ingredients:

12

 Chilli:

2 Medium

Dark-Chilli-&-Lime-Pulled-Pork-Burger.pn

Spicy Japanese Prawn Udon

Ingredients:

7

 Chilli:

2 Medium

+44 208 068 8001
67 Wingate Square, London, SW4 0AF

© The Street Food Company 2019

LET YOUR TASTE BUDS TRAVEL!