EASY KEDGEREE RECIPE
Hearty meal consisting of rice, smoked fish and boiled eggs
Provided by Lorraine
Categories Main Course
Number Of Ingredients 22
Steps:
- Rinse rice well, add the turmeric, cinnamon sticks, bay leaf and cardamom pods to the rice. Season with salt and cook as per package instructions
- Once rice is cooked, drain the excess water. Fluff the rice with a fork and set aside
- Cover the eggs with cold water and boil until cooked, 6-7 minutes or however, you prefer the eggs
- Place the fish in a large pot with some cold water and 2 bay leafs. Cover and poach for 5 minutes. Do not over cook. Remove the fish and flake it with a fork. Set aside
- Heat 2 tablespoons butter in a large pot, with a few drops of oil. Add the onion and saute until golden brown. Add the ginger/garlic paste and cook for a minute. Add the masala, turmeric, garam masal and cumin and fry for a minute. Add a drop of water if required. Add the tomato and cook for 5 minutes until the tomato is cooked. Season with salt
- Add the flaked fish and simmer for 2 minutes. Mix in the rice and the boiled eggs
- Garnish with coriander, fried onion and drizzle with some lemon juice before serving
KEDGEREE
A delicious traditional English breakfast dish using smoked white fish, rice and eggs. It is based on the Indian dish Khichri and comes from the days of the Raj.
Provided by HELENUK
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
- Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
- Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.
Nutrition Facts : Calories 976.6 calories, Carbohydrate 162.9 g, Cholesterol 258.4 mg, Fat 17.2 g, Fiber 3.1 g, Protein 43.7 g, SaturatedFat 8.2 g, Sodium 662.9 mg, Sugar 12.6 g
EASY KEDGEREE
A pared-back take on kedgeree, this simple yet delicious five-ingredient recipe is also low in fat and calories
Provided by Tom Kerridge
Categories Dinner
Time 40m
Number Of Ingredients 5
Steps:
- Heat the oven to 180C/160C fan/gas 4. Heat an ovenproof saucepan or flameproof casserole over a medium heat and toast the curry powder for 1 min. Stir in the rice to coat it in the curry powder, then pour over the stock. Bring to the boil, then lay the haddock on top. Cover. Cook in the oven for 30 mins.
- Carefully remove from the oven. Leave to rest for a minute, then stir through the peas while breaking up the haddock and fluffing the rice. Season to taste, then serve.
Nutrition Facts : Calories 405 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 2 milligram of sodium
EASY KEDGEREE
James Martin's mild kedgeree is perfect for a weekend brunch and on the table in half an hour.
Provided by James Martin
Categories Brunch
Yield Serves 6
Number Of Ingredients 14
Steps:
- Cook the onion gently in the butter for a few minutes, then add the rice.
- Continue cooking gently and stirring, adding the curry powder and nutmeg. After a few minutes, add the milk, cream and 250ml/9fl oz water.
- When the mixture begins to simmer, add the fish and continue simmering, stirring occasionally until the rice is cooked. (You may need to add a little water if the mixture becomes dry.)
- Season, add the parsley and stir. Add the eggs and garnish with cayenne and nutmeg if using. Serve topped with a knob of butter and wedges of lemon.
KEDGEREE
A hearty brunchtime meal with smoked haddock, boiled eggs, rice and curry flavours
Provided by John Torode
Categories Breakfast, Brunch, Snack, Supper
Time 45m
Number Of Ingredients 12
Steps:
- For the rice, heat 2 tbsp vegetable oil in a large, lidded pan, add 1 finely chopped large onion, then gently fry for 5 mins until softened but not coloured.
- Add 1 tsp ground coriander, 1 tsp ground turmeric and 2 tsp curry powder, season with salt, then continue to fry until the mix starts to go brown and fragrant; about 3 mins.
- Add 300g rinsed easy-cook long grain rice and stir in well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, then cover for 10 mins.
- Take off the heat and leave to stand, covered, for 10-15 mins more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.
- Meanwhile, put 300g skin-on undyed smoked haddock fillet and 2 bay leaves in a frying pan, cover with 300ml milk, then poach for 10 mins until the flesh flakes. Remove from the milk, peel away the skin, then flake the flesh into thumb-sized pieces.
- Place 4 eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters.
- Gently mix the fish, eggs, a handful each of chopped parsley and coriander, and rice together in the pan. Serve hot, sprinkled with a few extra herbs.
Nutrition Facts : Calories 506 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 1.71 milligram of sodium
EASY SPICED SALMON KEDGEREE
Smoked salmon adds a new twist to this kedgeree - it's perfect for Saturday brunch
Provided by Merrilees Parker
Categories Lunch, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Throw the rice into a large heavy-based saucepan, pour over 700ml/11⁄4 pints water and sprinkle in a good shake of salt. Cover and bring to the boil, then remove the lid and allow all the water to be absorbed - this should take about 15 minutes. Turn off the heat, cover again and allow to steam dry.
- Melt half the butter with the oil in a large frying pan. Stir in the curry paste and cook until you start to smell the wonderful aromas.Now add the onion and cook until softened and beginning to brown.
- Next throw in your rice and quickly stir to make sure all the buttery juices are absorbed and the rice is heated through. Now mix in the salmon, eggs, spring onions and lime juice. Stir gently, chuck in the herbs along with cubes of the remaining butter and serve in warm bowls.
Nutrition Facts : Calories 673 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 62 grams carbohydrates, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 3.06 milligram of sodium
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