Classic Kedgeree Food
CLASSIC KEDGEREE
Smoky haddock, soft-boiled eggs and the warm spice of coriander and turmeric make a very special brunch or supper dish
Provided by John Torode
Categories Afternoon tea, Breakfast, Main course
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil and cook the onion in a pan with a well-fitting lid until soft but not coloured. Add the spices and some salt and continue to cook until golden and fragrant, about 4 mins. Sprinkle over the rice and stir it well so that all the grains are coated. Stir in 400ml water, increase the heat, cover the pan, then bring to the boil. Once boiling, turn to a simmer and cook for 10 mins. Turn the heat off and leave to steam, covered, for 20 mins. The rice should be perfectly cooked if you don't lift the lid before the end of the time.
- Place eggs in a pan and cover with cold water, put on a high heat and bring to the boil. Simmer for 3 mins for soft, or 5-6 mins for hard-boiled. Plunge into cold water until cool enough to peel, then quarter.
- Meanwhile, pour the milk over the haddock in a shallow pan and bring to a gentle simmer. Poach for 5-8 mins until just cooked through and flesh flakes easily. Remove from the milk, peel off and discard the skin and flake the fish.
- Gently stir fish, herbs and seasoning into the rice, top with the eggs and serve.
Nutrition Facts : Calories 324 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.21 milligram of sodium
KEDGEREE
A delicious traditional English breakfast dish using smoked white fish, rice and eggs. It is based on the Indian dish Khichri and comes from the days of the Raj.
Provided by HELENUK
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 976.6 calories, Carbohydrate 162.9 g, Cholesterol 258.4 mg, Fat 17.2 g, Fiber 3.1 g, Protein 43.7 g, SaturatedFat 8.2 g, Sodium 662.9 mg, Sugar 12.6 g
KEDGEREE
Steps:
- Boil the eggs for 10 minutes, then hold under cold running water. Put the fish and bay leaves in a shallow pan with enough water to cover. Bring to the boil, cover and simmer for about 5 minutes, until cooked through. Remove from pan and leave to cool. Remove the skin from fish, flake into chunks and set aside.
- Cook the rice in salted water for about 10 minutes and drain. Refresh in cold water, drain again, and leave in the fridge until needed. Melt the butterghee in a pan over a low heat. Add the ginger, onion and garlic. Soften for about 5 minutes, then add the curry powder and mustard seeds. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.
- Quarter the eggs. Add the fish and rice to a pan and gently heat through. Add the eggs, most of the coriander and the chilli and stir gently. Place in a warm serving dish. Mix the rest of the coriander into the yoghurt and serve with the kedgeree.
Nutrition Facts : Calories 284 calories, Fat 6.9 g fat, SaturatedFat 2.9 g saturated fat, Protein 28.2 g protein, Carbohydrate 28.4 g carbohydrate, Sugar 4.3 g sugar, Sodium 2.3 g salt, Fiber 1.2 g fibre
KEDGEREE
Breakfast.
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Simmer the haddock in 4 cups salted water for 10 to 15 minutes, but don't over cook. Drain the fish, saving the cooking water. Remove the skin and bones, and flake the fish, keep hot.
- Fry the onion gently in the butter with the garam masala and turmeric until softened.
- Cook the rice in the haddock water until tender, then drain and allow to dry out a little. Add the spiced fried onion to the rice and fold in the flaked fish and the roughly chopped eggs. Pour in the cream and add the quartered eggs. Season with salt, pepper and parsley.
KEDGEREE
This is a traditional British breakfast from colonial India and is a lovely little dish,with a nice balance of spicy and smoky flavours.It makes a tasty lunch or supper too -so get stuck in.
Provided by peter murdock
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- TIP: ghee is butter with the milk proteins and salts removed,which means it is less likely to burn.
- Boil the eggs for 10 minutes.
- Hold under cold running water.
- Put the fish and bay leaves in a shallow pan with enough water to cover.
- Bring to the boil,cover,and simmer for about 5 minutes,until cooked through.
- Remove from pan and set aside.
- When cool enough to handle,remove skin from fish,flake into chunks and set aside.
- Cook the rice in salted water for about 10 minutes and drain.
- Refresh in cold water,drain again,and leave in the fridge until needed.
- Melt the butterghee in a pan over a low heat.
- Add the ginger,onion and garlic.
- Soften for about 5 minutes,then add the curry powder and mustard seeds.
- Cook for a further few minutes,then add the chopped tomatoes and lemon juice.
- Quarter the eggs.
- Add fish and rice to pan and gently heat through.
- Add the eggs,coriander and chilli and stir gently.
- Place in a warm serving dish.
- Mix the chopped coriander and natural yogurt,and serve with the kedgeree.
Nutrition Facts : Calories 427.5, Fat 21.9, SaturatedFat 12.2, Cholesterol 182, Sodium 110.9, Carbohydrate 30.6, Fiber 2.5, Sugar 3.1, Protein 27.3
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