SUPER RECIPE RECIPES

Name: Kedgeree
Total time: 50 min
Yield: 6
Cuisine: indian
Ingredients: 2 large free-range eggs; 680 g undyed smoked haddock fillets from sustainable sources, ask your fishmonger, pin-boned; 2 fresh bay leaves; 170 g long grain or basmati rice; sea salt; 1 tablespoon pure butterghee; 1 thumb-sized piece fresh ginger peeled and grated; 1 medium onion or 1 bunch of spring onions, finely chopped; 1 clove garlic peeled and finely chopped; 2 heaped tablespoons curry powder; 1 tablespoon mustard seeds; 2 tomatoes deseeded and chopped; 2 lemons juice of; 2 good handfuls fresh coriander leaves picked and chopped; 1 fresh red chilli finely chopped; 250g fat-free natural yoghurt

EASY KEDGEREE RECIPE | JAMIE OLIVER HADDOCK RECIPES

Easy kedgeree recipe | Jamie Oliver haddock recipes image

Tuck into this curried egg, fish and rice dish at any time of day - it's always a winner

Total Time 50 minutes

Yield 6

Number Of Ingredients 16

Ingredients

2 large free-range eggs
680 g undyed smoked haddock fillets from sustainable sources, ask your fishmonger, pin-boned
2 fresh bay leaves
170 g long grain or basmati rice
sea salt
1 tablespoon pure butterghee
1 thumb-sized piece fresh ginger peeled and grated
1 medium onion or 1 bunch of spring onions, finely chopped
1 clove garlic peeled and finely chopped
2 heaped tablespoons curry powder
1 tablespoon mustard seeds
2 tomatoes deseeded and chopped
2 lemons juice of
2 good handfuls fresh coriander leaves picked and chopped
1 fresh red chilli finely chopped
250g fat-free natural yoghurt

Steps:

1. Boil the eggs for 10 minutes, then hold under cold running water. Put the fish and bay leaves in a shallow pan with enough water to cover. Bring to the boil, cover and simmer for about 5 minutes, until cooked through. Remove from pan and leave to cool. Remove the skin from fish, flake into chunks and set aside.
2. Cook the rice in salted water for about 10 minutes and drain. Refresh in cold water, drain again, and leave in the fridge until needed. Melt the butterghee in a pan over a low heat. Add the ginger, onion and garlic. Soften for about 5 minutes, then add the curry powder and mustard seeds. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.
3. Quarter the eggs. Add the fish and rice to a pan and gently heat through. Add the eggs, most of the coriander and the chilli and stir gently. Place in a warm serving dish. Mix the rest of the coriander into the yoghurt and serve with the kedgeree.

Nutrition Facts : Calories 284 calories, FatContent 6.9 g fat, SaturatedFatContent 2.9 g saturated fat, ProteinContent 28.2 g protein, CarbohydrateContent 28.4 g carbohydrate, SugarContent 4.3 g sugar, SodiumContent 2.3 g salt, FiberContent 1.2 g fibre

EASY KEDGEREE RECIPE | JAMIE OLIVER HADDOCK RECIPES

Easy kedgeree recipe | Jamie Oliver haddock recipes image

Tuck into this curried egg, fish and rice dish at any time of day - it's always a winner

Total Time 50 minutes

Yield 6

Number Of Ingredients 16

Ingredients

2 large free-range eggs
680 g undyed smoked haddock fillets from sustainable sources, ask your fishmonger, pin-boned
2 fresh bay leaves
170 g long grain or basmati rice
sea salt
1 tablespoon pure butterghee
1 thumb-sized piece fresh ginger peeled and grated
1 medium onion or 1 bunch of spring onions, finely chopped
1 clove garlic peeled and finely chopped
2 heaped tablespoons curry powder
1 tablespoon mustard seeds
2 tomatoes deseeded and chopped
2 lemons juice of
2 good handfuls fresh coriander leaves picked and chopped
1 fresh red chilli finely chopped
250g fat-free natural yoghurt

Steps:

1. Boil the eggs for 10 minutes, then hold under cold running water. Put the fish and bay leaves in a shallow pan with enough water to cover. Bring to the boil, cover and simmer for about 5 minutes, until cooked through. Remove from pan and leave to cool. Remove the skin from fish, flake into chunks and set aside.
2. Cook the rice in salted water for about 10 minutes and drain. Refresh in cold water, drain again, and leave in the fridge until needed. Melt the butterghee in a pan over a low heat. Add the ginger, onion and garlic. Soften for about 5 minutes, then add the curry powder and mustard seeds. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.
3. Quarter the eggs. Add the fish and rice to a pan and gently heat through. Add the eggs, most of the coriander and the chilli and stir gently. Place in a warm serving dish. Mix the rest of the coriander into the yoghurt and serve with the kedgeree.

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