1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (466g) Recipe makes 2 servings
Calories 639
Calories from Fat 270		(42%)
Amount Per Serving		%DV
	Total Fat 30.1g	46%
	Saturated Fat 16.6g	82%
	Monounsaturated Fat 8.3g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 360mg		120%
Sodium 1164mg		48%
Potassium 810mg		23%
Total Carbohydrate 49.1g		16%
	Dietary Fiber 4.3g	17%
	Sugars 6.3g
Protein 41.8g		83%
detailed view... how is this calculated?

Kedgeree

Recipe #44184 | 35 min | 25 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Pets'R'us
Oct 25, 2002

Originally this is a Victorian breakfast dish, which traveled from India to the UK. The main ingredients were rice, haddock and eggs. I have added more ingredients to the recipe over the years and now it is a one dish lunch or main course, which is quick and very tasty.

SERVES 2 (change servings and units)

Ingredients

1 medium leek, sliced or 1 chopped onion
1/2-1 teaspoon curry powder
1 green chili pepper, finely chopped (optional)
2 ounces butter or margarine
4 ounces frozen peas
1 small green bell pepper, chopped
8 ounces cooked rice
8-10 ounces smoked haddock or cod, poached in water and flaked or broken up
2 hard-boiled eggs, chopped
chopped parsley

Directions

1
Fry the leek, chili pepper and curry powder in the butter until soft, add the peas, pepper and fry for a few minutes.
2
Then add the rice, haddock and the eggs, fry for 5 minutes on a gentle heat until warmed through, be careful when you stir, you don’t want to break up the fish and the eggs too much.
3
If the mixture seems too dry add some poaching liquid or milk.
4
Sprinkle the parsley over and serve.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Tortellini With Turkey Sausage in Creamy Butternut Apple Sage

Breakfast Burrito (Ww)

Gomae - Japanese Style Spinach Salad

Channa Masala

Cinnamon Bun Oatmeal

Featured Reviews for This Recipe

From: Pets'R'us

On Jul 8, 2003

When smoked salmon will be used as a substitute the butter amount will be too much because smoked salmon is already more oily then the cod or haddock, so do cut down on the butter.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: HeatherFeather

On Dec 14, 2002

This is a very tasty blend of ingredients! I found this to be extremely fast easy to put together as well as an excellent use of little bits of ingredients you might have left over - the cooked rice, boiled eggs, etc. I think you could certainly use any sort of leftover flaked, meaty fish if you didn't happen to have any haddock or cod. I used a verygood quality smoked salmon that tasted heavenly in this. The only drawback I found was the huge amount of butter - which made it too greasy. Next time, I would use half the butter called for in this, as the butter flavor was a bit too pronounced and it was oily. Also - I tried this two ways, one with the spicy ingredients, and a mild version for my child. Either way it was very tasty, but I preferred it with a bit of heat.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 2 reviews