Kedjeree
- 1 cup leftover smoked fish
- 2 hard boiled eggs
- 1 scant cup cooked rice
- 2 Tbsps butter
- Seasoning
Take out the bones from the fish and chop up the fish with the eggs. Heat up the rice, having it a little moist. When it is very hot, put in the fish, eggs and butter. Heat all up together. Add paprika and salt, if needed. Serve very hot.
Smoked haddock or white fish are recommended for this dish.
Smoked haddock or white fish are recommended for this dish.
Submitted by Feb 18, 2010
15 min
30 min
45 min