British Recipes | Kedgeree
British Recipe with Indian Influence
Kedgeree consists of boiled rice, fish and eggs. It is an Anglo-Indian dish that combines a fish supper with a curry flavour. It is a fantastic breakfast or supper dish, and just the thing for a satisfyingly simple dinner.
Kedgeree
Time to Prepare: 10-15 minutes.
Time to Cook: Around 20 minutes.
Great For: Easy but tasty suppers. A surprisingly healthy option.
Ingredients
- 175 Gram Long grain rice
- 450 Gram Smoked haddock fillets
- 2 Eggs, hard-boiled and shelled
- 50 Gram Butter
- Fresh parsley, chopped, for garnish
Preparation Instructions
- Cook the rice until tender. Drain well and rinse under cold water.
- Drain again and spread out to dry - this prevents the kedgeree from becoming too stodgy.
- Meanwhile, put the haddock in a large frying pan with just enough water to cover. Bring to the simmering point, then simmer for 10-15 minutes, until tender.
- Drain, skin and flake the haddock, discarding any bones.
- Chop one egg and slice the other into rings. melt the butter in a saucepan, add the cooked rice, fish and chopped egg. Stir over a moderate heat for about 5 minutes, until hot.
- Pile on to a warmed serving dish and garnish with chopped parsley and the sliced egg.
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