Buttery Kedgeree

May 31, 2023May 31, 20230 14
Satisfy your taste buds with Buttery Kedgeree
in Seafood

Prep

15 min

Cook

25 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 1/2 lbs smoked haddock fillets
4 ounces butter
1 onion , chopped
3/4 teaspoon hot Madras curry powder
1 cup long-grain white rice
3 eggs , hardboiled and chopped
3 tablespoons parsley , minced
1 tablespoon lemon juice
salt
pepper

Nutrision Information

Servings Per Recipe
4
Calories
425
Sugar
1g
Fat
19g
Kedgeree is a traditional British breakfast dish that originated in colonial India. It was traditionally made with boiled rice, smoked fish, and spices. However, the dish has evolved over the years and now includes different variations. Today, we are making a Buttery Kedgeree, which is a simple yet delicious fusion of Indian and British cuisines. In this recipe, we are using smoked haddock, which is a type of white fish that has been smoked over wood chips, giving it a smoky flavor. By adding the right amount of butter, curry powder, and herbs, we transform this plain dish into a flavorsome meal that is sure to satisfy your taste buds.

Instructions

1.Rinse the smoked haddock and place it in a pan. Add enough water to cover the fish and bring it to a boil. Once it boils, lower the heat and let it simmer for 5-8 minutes until the fish is cooked. Drain the water and let the fish cool down completely.
2.In a saucepan, melt the butter over medium heat. Add the chopped onion and cook until it’s soft and translucent.
3.Mix in Madras curry powder and cook for about a minute.
4.Add the rice to the onion mixture and stir until the rice grains are coated in the curry butter mix.
5.Add 2 cups of water and bring it to a boil. Lower the heat and let it simmer for 10-15 minutes until the rice has absorbed the water and cooked through.
6.In another pan, boil the eggs for 8-10 minutes until hardboiled. Peel them and chop the eggs into small cubes.
7.Flake the cooked haddock into bite-size pieces.
8.Once the rice has cooked through, add the flaked haddock, chopped eggs, parsley, lemon juice, salt, and pepper. Stir gently to combine everything properly.
9.Heat through for a few minutes before serving hot!

PROS

Buttery Kedgeree is a hearty and comforting dish that is perfect to eat any time of the day.
It’s a great way to use up leftover rice and boiled eggs.
The smokiness and saltiness of the haddock pairs well with the fragrant curry rice.
This dish is a complete meal on its own as it contains protein, carbohydrates, and healthy fats.
Plus, it freezes well!

CONS

Buttery Kedgeree can be a bit heavy on the calories and fat as it contains butter and smoked haddock.
It’s not suitable for vegans and vegetarians.

HEALTH & BENEFITS

Buttery Kedgeree comes with a lot of health benefits. Smoked haddock is a great source of lean protein and vitamins, while the boiled eggs are high in essential amino acids. The dish also contains parsley, which is rich in vitamin C and K. Madras curry powder is known for its antioxidant properties that help to reduce inflammation in the body.

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