Kedgeree Recipe
A traditional British breakfast dish with Indian origins, combining smoked fish, rice, and eggs.
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Main Ingredients
- 200 g Smoked haddock
- 200 g Basmati rice
- 4 Eggs Hard-boiled
- 1 Onion Finely chopped
- 1 tablespoon Curry powder
- 50 g Butter
- 1 handful Fresh parsley Chopped
- to taste Salt and pepper
1. Cook the basmati rice according to the package instructions and set aside.
2. In a saucepan, poach the smoked haddock in simmering water for about 10 minutes. Remove, flake the fish, and set aside.
3. In a frying pan, melt the butter and sauté the chopped onion until soft.
4. Add the curry powder to the onions and cook for another minute.
5. Add the cooked rice, flaked fish, and chopped parsley to the pan. Mix well and heat through.
6. Season with salt and pepper to taste.
7. Serve the kedgeree topped with quartered hard-boiled eggs.
Calories: 450kcal | Carbohydrates: 50g | Protein: 25g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 200mg | Sodium: 600mg | Potassium: 500mg | Fiber: 2g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 3mg
Kedgeree, Rice, Smoked Fish