How To Make Ultimate Kedgeree
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Serves:
Ingredients
- 200g smoked haddock fillets
- 1 cup basmati rice
- 4 eggs
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp chili powder
- 1/2 cup frozen peas
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
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Place the smoked haddock fillets in a pan with enough water to cover them. Bring to a simmer and cook for 5 minutes. Remove from the pan and set aside to cool. Once cooled, flake the fish into small chunks.
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Cook the basmati rice according to the package instructions. Set aside.
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Hard-boil the eggs by placing them in a pot of water and bringing it to a boil. Cook for 8 minutes, then remove from heat and place the eggs in cold water to cool. Peel and chop the eggs.
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In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and cook until softened, about 5 minutes.
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Stir in the turmeric, cumin, coriander, and chili powder, and cook for another minute until fragrant.
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Add the cooked rice to the skillet, along with the flaked haddock and frozen peas. Stir well to combine and cook for a few more minutes until heated through.
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Season with salt and pepper to taste.
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Serve the kedgeree hot, garnished with chopped fresh cilantro and the chopped hard-boiled eggs.
Nutrition
- Calories : 384kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 236mg
- Sodium : 525mg
- Total Carbohydrates : 48g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 22g
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