Kedgeree
45 min570 kcal each
The Anglo-Indian breakfast of smoked haddock, curried rice and boiled eggs, with butter and parsley.
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Plan this recipeIngredients
for 4 servings- Smoked haddock400 g
- White rice, uncooked250 g
- Eggs4 piece
- Onion1 piece
- Butter50 g
- Whole milk300 ml
- Fresh parsley20 g
- Lemon juice1 tbsp
- Curry powder2 tsp
- Bay leaf1 piece
- Water500 ml
- Black pepper¼ tsp
Method
Prep 15 min · cook 30 min- Poach the haddock in the milk with the bay leaf for 8 minutes. Lift out, flake it and discard the skin.
- Hard-boil the eggs for 8 minutes, cool and quarter them.
- Soften the chopped onion in the butter for 5 minutes, stir in the curry powder and the rice, and cook 1 minute.
- Add the water, cover and cook gently for 12–15 minutes, until the rice is tender and the water absorbed.
- Fold in the fish, parsley, lemon juice and pepper, and top with the eggs. Serve hot.
Nutrition
per servingCal
570
Protein
39g
Carbs
58g
Fat
19g
Of 5.9g of sugar per serving, 0g is added sugar.
Of 19g of fat per serving, 9.7g is saturated.
