Recipes › Breakfast

• Breakfast
• 35 min
• Gluten-Free
• Halal
• Kosher
• Pescatarian

Kedgeree

Anglo-Indian curried rice with smoked fish, eggs and peas.

Calories

431

Protein

26 g

Carbs

57 g

Fat

10 g

Per serving. Makes 4 servings.

Ingredients

• 250 g White rice, dry
• 300 g Cod fillet
• 4 Eggs
• 1 Onion
• 2 tsp Curry powder
• 20 g Butter
• 100 g Peas, frozen
• 10 g Fresh parsley

Contains: Eggs, Fish, Milk, Mustard. Always check the labels of what you buy.

Method

1. Put the cod in a pan, cover with water, bring to a simmer and poach for 6 minutes. Lift out and flake into large pieces, removing any skin and bones.
2. Peel and chop the onion. Melt the butter in a large pan and soften the onion for 5 minutes, then stir in the curry powder for 1 minute.
3. Rinse the rice, add it to the pan, stir to coat, then pour in 500 ml water. Cover and simmer for 12 minutes until the rice is tender and the water absorbed.
4. Meanwhile, boil the eggs for 8 minutes, cool in cold water, peel and quarter.
5. Stir the peas into the rice for 2 minutes until hot, then gently fold in the fish.
6. Serve topped with the eggs and chopped parsley.

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