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Kedgeree is a rice and fish recipe cooked with eggs that is traditionally served for breakfast. Evolved from British and Indian cooking, the kedgeree is a fusion reicpe and is spiced with curry powder. This recipe is cooked with haddock fillets and makes a fine and filling breakfast.
  Brown rice 1⁄2 Cup (8 tbs)
  Unsalted margarine 1 Tablespoon
  Curry powder 1 Teaspoon (To Taste)
  Flour 1 Teaspoon
  Low sodium chicken broth 1⁄3 Cup (5.33 tbs)
  Cod/Haddock fillets 1⁄2 Pound, cut into 1/2 inch pieces
  Black pepper 1⁄4 Teaspoon
  Hard cooked egg whites 2 Large, chopped fine
  Minced parsley 1 Tablespoon

Cook the rice according to package directions, omitting the salt.
When the rice is almost done, melt the margarine in a medium size heavy saucepan over moderately low heat.
Blend in the curry powder and cook, stirring, for 1 minute.
Stir in the flour, add the chicken broth, and cook, stirring constantly, 1 to 2 minutes more or until slightly thickened.
Add the cooked rice to the curry mixture, along with the cod, pepper, and all but 1 tablespoon of the chopped egg whites; stir gently to mix.
Heat, uncovered, over moderately low heat about 5 minutes, stirring occasionally, just until the fish is cooked through and the mixture is hot.
Transfer to a heated platter and sprinkle with the remaining chopped egg white and the parsley.

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