Lockdown Storecupboard Kedgeree with Frozen Fish and Veggies
Ingredients
- 4 palm-sized frozen white fish fillets
- 200g basmati or brown rice
- 1 litre stock
- 1 tbsp curry powder
- 1 tsp turmeric
- 1/2 inch grated ginger
- 2 garlic cloves
- lemon juice
- 500g mixed frozen vegetables
- fresh herbs (optional)
Preparation
You can use any fish and any combo of veggies to make it your own.
Place the fish in the pan with the rice and cover with a little stock, bring to the boil, then simmer and let the fish defrost.
Add the spices and stir in.
Add frozen veggies and the rest of the stock. Bring to the boil, simmer with the lid on for a few minutes, then turn it off and leave it to cook in the steam for 10 minutes.
Stir through the lemon juice and fresh herbs if you have some.
