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| 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."
Ingredients :
- 2 cups uncooked basmati rice
- 2 eggs
- 4 ounces smoked haddock, or other white fish
- 1 bay leaf
- 1 cup milk, or as needed
- 1 tablespoon butter
- 1 teaspoon curry powder
- 4 green onions, chopped
- 1/4 cup frozen green peas
- salt and pepper to taste
- 1/2 cup low-fat plain yogurt
Instructions :
| Prep : 20M | Cook : 2M | Ready in : 40M |
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- 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.
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