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less than 30 mins
10 to 30 mins
James Martin's mild kedgeree is perfect for a weekend brunch and on the table in half an hour.
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Cook the onion gently in the butter for a few minutes, then add the rice.
Continue cooking gently and stirring, adding the curry powder and nutmeg. After a few minutes, add the milk, cream and 250ml/9fl oz water.
When the mixture begins to simmer, add the fish and continue simmering, stirring occasionally until the rice is cooked. (You may need to add a little water if the mixture becomes dry.)
Season, add the parsley and stir. Add the eggs and garnish with cayenne and nutmeg if using. Serve topped with a knob of butter and wedges of lemon.
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