Kedgeree

Kedgeree is usually thought of as a breakfast dish but for those evenings when you get back late and want a warming meal but don't want to wait too long, this is perfect.

• 100g rice
• 1 boiled egg
• smoked fish - (vacuum packed smoked mackerel from the supermarket is very good)
• handful of frozen peas
• 1 small onion, finely chopped
• 1/4 teaspoon Garam Masala
• 1/4 tsp ground coriander
• 1/4 tsp crushed dried chilli flakes
• 100g natural yoghurt
• 1/2 tsp cornflour
• Knob of butter/flora

• Cook the rice according to the instructions on the packet, drain and set aside to dry off but keep it warm
• Boil the egg, when cooked, cool it in cold water then peel and roughly chop.
• Whilst the rice & the egg are cooking melt the butter over a low heat and cook the onions and spices
• Flake the fish into the butter onions and spices & add the peas
• Put a little of the yoghurt into a cup and stir in the cornflour till it is all combined, then add the rest and stir it into the onions and fish.
• Stir the fish mixture and the chopped eggs into the rice and serve.

You can use more of the spices according to your taste - I have to confess that I use a lot more than the amounts specified.  If you want to make more of this, it is a simple matter to double up the amounts.