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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.