Kedgeree Recipe

Kedgeree Recipes

Ingredients :

500 g

25 g


10 ml

175 g

5 ml

75 g

575 ml


30 ml


Garnish :


cooked smoked haddock fillets


large onion, finely chopped

curry powder

brown long grain rice

lemon juice


pint white stock, or water

bay leaves

chopped parsley

salt and ground black pepper


lemon, quartered

Method :

Place the fish in a frying pan or shallow dish and cover with boiling water. Leave for 3 minutes, then drain. Remove the skin and any bones from the fish and flake it. Melt the margarine in the rinsed frying pan and fry the onion over moderate heat for about 3 minutes, stirring occasionally. Stir in the curry powder, cook for 2 minutes then stir in the rice, lemon juice and sultanas.

Gradually pour on the stock or water, bring to the boil and season with salt and pepper. Add the bay leaf, cover and simmer very gently, without stirring, for about 40 minutes. Stir in the fish, cover and continue cooking for 10 minutes until the liquid has been absorbed and the rice is tender. Remove the bay leaves. Stir in the parsley, turn into a heated serving dish and garnish with the lemon wedges.

Serving Suggestion - A salad of sliced green peppers, diced cucumber and onion rings in a yoghurt dressing very lightly flavored with a dash of mango sauce.

Serves 4

Per Serving - 270 calories, 7 g fat, 2 g fiber

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