I think the beauty of kedgeree is it's easy to 'wing it' and it will still taste great.....any rice really, any smoked fish, even non smoked wouldn't be an issue, lots of butter, boiled eggs, peas or veg alternative and herbs etc with a curry style spice of one's choice...................I would always add half a lime to the serving plate no matter what recipe, ideal to cut through the richness and fat...........I love kedgeree, one of my favourites and a great way to use up scraps if prepared to go off piste...................
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