Traditional Kedgeree Recipe

Introduction

Ingredients

• 1 cup of Basmati Rice
• 2 cups of Water
• 1 tsp Salt
• 4 Eggs
• 4 tbsp Unsalted Butter
• 1 Onion, diced
• 2 Garlic cloves, minced
• 1 tbsp Curry Powder
• 1/2 tsp Ground Turmeric
• 1/2 tsp Ground Cumin
• 1/2 tsp Ground Coriander
• 1/2 tsp Ground Cardamom
• 1/2 tsp Ground Black Pepper
• 1/2 cup of Frozen Peas
• 1/2 cup of Heavy Cream
• 1/2 lb of Smoked Haddock, skin removed and cut into small pieces
• 1/4 cup of Fresh Cilantro, chopped
• 1 Lemon, cut into wedges

Instructions

1. Rinse the rice and add it to a pot with 2 cups of water and 1 tsp of salt. Bring the rice to a boil, then reduce the heat to low and simmer for 18 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.
2. While the rice is cooking, boil the eggs for 8 minutes. Drain and let cool before peeling and cutting them into quarters.
3. Heat a large skillet over medium heat and add the butter. Once melted, add the onion and garlic and cook until fragrant, about 2 minutes.
4. Add the curry powder, turmeric, cumin, coriander, cardamom, and black pepper to the skillet and stir until fragrant, about 1 minute.
5. Stir in the peas and heavy cream and cook until the peas are heated through, about 3 minutes.
6. Add the smoked haddock to the skillet and stir until heated through, about 3 minutes.
7. Add the cooked rice to the skillet and stir until well combined.
8. Stir in the cilantro and top with the boiled eggs.
9. Serve with lemon wedges on the side.

Nutrition

• Calories: 486
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 236mg
• Sodium: 1146mg
• Total Carbohydrates: 46g
• Dietary Fiber: 3g
• Sugars: 3g
• Protein: 24g

Conclusion