Classic Kedgeree
Kedgeree is a timeless breakfast classic, originating from India and popularized in Britain. It's a comforting and savory meal, perfect for a weekend brunch or a substantial start to your day. The combination of smoked fish, rice, and spices creates a unique flavor profile.
Ingredients
- 200g smoked haddock fillets
- 1 cup basmati rice
- 2 large eggs
- 2 tbsp butter
- 1 onion, finely chopped
- 1 tsp curry powder
- 1/2 cup frozen peas
- Fresh parsley, chopped, for garnish
Instructions
- Boil eggs for 7 minutes, then cool and peel. Cook rice according to package directions.
- Poach haddock in simmering water for 5-7 minutes until cooked through. Flake the fish, removing any bones.
- Melt butter in a pan, sauté onion until soft, then stir in curry powder for 1 minute. Add cooked rice, flaked haddock, and peas. Heat gently.
- Gently combine all ingredients. Serve hot, garnished with quartered eggs and fresh parsley.
Tips
- Use leftover cooked rice for best texture; it prevents the dish from becoming mushy.
- Adjust curry powder to your taste; a mild blend works well for breakfast.
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