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    You are in: Home / Breakfast / Kedgeree Recipe
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    Kedgeree

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    25 mins

    35 mins

    peter murdock's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    To serve

    Directions:

    1. 1
      TIP: ghee is butter with the milk proteins and salts removed,which means it is less likely to burn.
    2. 2
      Boil the eggs for 10 minutes.
    3. 3
      Hold under cold running water.
    4. 4
      Put the fish and bay leaves in a shallow pan with enough water to cover.
    5. 5
      Bring to the boil,cover,and simmer for about 5 minutes,until cooked through.
    6. 6
      Remove from pan and set aside.
    7. 7
      When cool enough to handle,remove skin from fish,flake into chunks and set aside.
    8. 8
      Cook the rice in salted water for about 10 minutes and drain.
    9. 9
      Refresh in cold water,drain again,and leave in the fridge until needed.
    10. 10
      Melt the butterghee in a pan over a low heat.
    11. 11
      Add the ginger,onion and garlic.
    12. 12
      Soften for about 5 minutes,then add the curry powder and mustard seeds.
    13. 13
      Cook for a further few minutes,then add the chopped tomatoes and lemon juice.
    14. 14
      Quarter the eggs.
    15. 15
      Add fish and rice to pan and gently heat through.
    16. 16
      Add the eggs,coriander and chilli and stir gently.
    17. 17
      Place in a warm serving dish.
    18. 18
      Mix the chopped coriander and natural yogurt,and serve with the kedgeree.

    Ratings & Reviews:

    • on July 04, 2009

      55

      10 out of 10. I bought some smoked cobbler fish and tried this recipe, my husband was not looking forward to this as I had cooked fish about 5 times this week. What a fantastic surprise, the taste was amazing, not like any other Kedgeree recipe I have ever tried. I used frozen corriander as I didn't have any fresh and I used 'Lazy garlic, ginger and chilli' but the end result was brilliant and I will deffinately be cooking this again, and again and again! My husband was well impressed.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 07, 2008

      55

      Very successful - made as written (including fresh bay leaves from the garden). Excellent recipe and so good to be able to prepare it in advance

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 29, 2002

      55

      There are a number of recipes available on the Internet and the spicier nature of this one appeals to the present British palate - Indian curries replaced the more traditional fish and chips a long time ago...!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for Kedgeree

    Serving Size: 1 (271 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 427.5
     
    Calories from Fat 197
    46%
    Total Fat 21.9 g
    33%
    Saturated Fat 12.1 g
    60%
    Cholesterol 182.0 mg
    60%
    Sodium 110.8 mg
    4%
    Total Carbohydrate 30.6 g
    10%
    Dietary Fiber 2.5 g
    10%
    Sugars 3.0 g
    12%
    Protein 27.2 g
    54%

    The following items or measurements are not included:

    ginger

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