I never thought of kedgeree as a budget supper dish before, but the astonishing cheapness of smoked hoki the other day persuaded me otherwise.
- Cooked white rice
- Smoked fish (boneless skinless smoked hoki fillet)
- Hard boiled eggs
- Leftover peas from a roast dinner
- Leftover kashmiri veggie curry (sweet and creamy with bananas – about half a takeaway portion)
I used a wok. Cut the fish into bite size pieces, and stir fried. Add the rice and peas, stir fry again until hot through. Add curry (or mild curry paste and sour cream if no spare leftover curry), some pepper, no salt as the fish and curry are salty enough. Stir in chopped hard boiled eggs. I would have put in a load of fresh chopped parsley, but John doesn't like it.
It was gorgeous. One fillet and three eggs made about four servings, and it was creamy, rich and very moreish. Didn't need any side dishes or extras, and you could stretch it easily with more rice and green veg.