Name: Kedgeree
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Uncooked basmati rice - 2 cups; Eggs - 2; Smoked haddock, or other white fish - 4 ounces; Bay leaf - 1; Milk, or as needed - 1 cup; Butter - 1 tablespoon; Curry powder - 1 teaspoon; Green onions, chopped - 4; Frozen green peas - ¼ cup; Salt and pepper to taste - ¼ cup; Low-fat plain yogurt - ½ cup

Ingredients for - Kedgeree

1. Uncooked basmati rice 2 cups

2. Eggs 2

3. Smoked haddock, or other white fish 4 ounces

4. Bay leaf 1

5. Milk, or as needed 1 cup

6. Butter 1 tablespoon

7. Curry powder 1 teaspoon

8. Green onions, chopped 4

9. Frozen green peas ¼ cup

10. Salt and pepper to taste ¼ cup

11. Low-fat plain yogurt ½ cup

How to cook deliciously - Kedgeree

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.