Kedgeree

Ingredients

• 2 tbsp oil
• 1 tsp turmeric
• 1.5 tsp Garam Masala
• 250 g long grain rice
• 600 ml fish stock
• 0.5 bunch spring onions (sliced into rings)
• 300 g smoked scallops (roughly torn apart)
• Salt
• ground pepper
• 50 g butter
• 2 Eggs
• Lemon juice

Instructions

1. 1.

   Sauté spices and onions in oil briefly, add rice and sauté for another minute while stirring well so the grains are coated with spices. Pour in stock, bring to a boil, cover and simmer about 20 minutes until the rice has absorbed the liquid; add the onions 5 minutes before the end of cooking, then add the fish and season.

2. 2.

   Before serving stir in the melted butter and egg pieces and heat over medium heat for 1-2 minutes. Finish with lemon juice.