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Curried Kedgeree

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  Milk 300 Milliliter
  Bay leaf 1
  Smoked haddock 400 Gram
  Unsalted butter 25 Gram
  Olive oil 2 Tablespoon
  Onion 1 , finely chopped
  Medium curry powder 2 Teaspoon
  Basmati rice 175 Gram, rinsed, drained
  Frozen peas 100 Gram
  Eggs 4 Small
  Single cream 1 Tablespoon
  Paprika 1 Pinch
  Chopped parsley 10 Gram
  Chopped coriander 10 Gram

Put the milk and 300ml water in a large, shallow pan with the bay leaf and haddock.
Bring to the boil and simmer gently for 3 minutes.
Once cooked, the fish will turn opaque and white; if it is not fully cooked, remove from the heat, cover and leave to poach in the warm liquid.
When the fish is cooked, remove the bay leaf, reserve the milky poaching liquid, and put the fish on a plate.
Peel off the skin; flake the fish into small pieces, being careful to get rid of any bones.
Set aside.
In another pan, heat the butter and olive oil.
Add the onion; sweat gently until soft, about 10 minutes.
Mix in the curry powder and rice.
Add a ladleful of the poaching liquid; stir to absorb.
Repeat this, over a low heat, for about 15 minutes, then add the peas.
Meanwhile, put the eggs in a pan of hot tap water; bring to a rapid boil and cook for 4-5 minutes.
Run under cold water, peel and quarter.
Take the cooked rice and peas off the heat and stir in the fish, cream, paprika, eggs and herbs.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 537 Calories from Fat 189

% Daily Value*

Total Fat 21 g32.8%

Saturated Fat 7.6 g38.1%

Trans Fat 0 g

Cholesterol 261.1 mg87%

Sodium 883.1 mg36.8%

Total Carbohydrates 48 g16%

Dietary Fiber 3.4 g13.5%

Sugars 7.1 g

Protein 38 g75.7%

Vitamin A 30.7% Vitamin C 19.3%

Calcium 20.4% Iron 22.5%

*Based on a 2000 Calorie diet

Curried Kedgeree Recipe