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Nutrition Facts
Serving Size 1 (435g) Recipe makes 4 servings
Calories 595
Calories from Fat 205		(34%)
Amount Per Serving		%DV
	Total Fat 22.8g	35%
	Saturated Fat 10.3g	51%
	Monounsaturated Fat 7.4g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 499mg		166%
Sodium 333mg		13%
Potassium 875mg		25%
Total Carbohydrate 58.1g		19%
	Dietary Fiber 3.1g	12%
	Sugars 14.4g
Protein 38.1g		76%
detailed view... how is this calculated?

Nif's London Kedgeree

Recipe #361364 | 30 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Nif
Mar 16, 2009

This is an attempt to copy the Kedgeree that we first heard of in London. I tried to copy it the best I can. This is the only place I have ever seen it so it may not be traditional, but we like it! It is also a breakfast dish for some, but it's terrific for dinner. Apparently, the recipe is modified from a dish from India. We don't love curry, but you can add it if you want and if you don't have saffron, don't worry about it. Try to time the eggs, fish and rice mixture so that they end at the same time. Enjoy!

SERVES 4 (change servings and units)

Ingredients

1 cup uncooked basmati rice
1 pinch saffron
8 eggs
8 ounces haddock or other white fish (you can buy smoked if you prefer)
1 bay leaf
2 cups milk, approximately
2 tablespoons butter
6 green onions, chopped
1/2 cup green peas
salt and pepper
1 cup low-fat plain yogurt

Directions

1
Rinse rice and prepare according to package directions. Drain, and set aside.
2
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 into large chunks with a fork, and set aside. Discard milk and bay leaf.
3
Poach the eggs - if you need a recipe, see Nif's Perfect Poached Egg, Recipe #356778.
4
In the meantime, melt butter in a skillet over medium-high heat; add the peas and onions. Fry for a couple of minutes, then add the cooked rice, continuing to stir. Season with salt and pepper, to taste. Heat through and divide between 4 plates.
5
Divide rice between 4 plates. Top each dish with fish, then 2 poached eggs and serve with yogurt. Not everyone likes plain yogurt, but it really tastes great with this dish.