Capefishkedgeree Recipes
KEDGEREE
A delicious traditional English breakfast dish using smoked white fish, rice and eggs. It is based on the Indian dish Khichri and comes from the days of the Raj.
Provided by HELENUK
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
- Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
- Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.
Nutrition Facts : Calories 976.6 calories, Carbohydrate 162.9 g, Cholesterol 258.4 mg, Fat 17.2 g, Fiber 3.1 g, Protein 43.7 g, SaturatedFat 8.2 g, Sodium 662.9 mg, Sugar 12.6 g
CAPE FISH KEDGEREE
Although this is originally a breakfast dish, we have it as lunch or dinner. It is delicious served with Mrs. Balls, by choice, but any good fruit chutney will do. This recipe is best prepared slowly for all the flavours to blend.
Provided by Bokenpop aka Mad
Categories South African
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slowly saute onions in butter til deep golden brown.
- Add curry powder and stir fry for 2 minutes.
- Place haddock, rice and sultanas over onion and toss lightly to combine.
- Season to taste.
- Place tomatoes over rice mixture, place lid on skillet, lower heat and let tomatoes sweat til cooked - about 30 minutes.
- Adjust seasoning at this point.
- Chop up two eggs and sprinkle this over the tomatoes.
- Slice the remaining eggs into wedges and use these for garnish.
Nutrition Facts : Calories 744.6, Fat 15.7, SaturatedFat 6.2, Cholesterol 319.3, Sodium 236.9, Carbohydrate 104.8, Fiber 7.7, Sugar 18.7, Protein 46.9
KEDGEREE
Provided by Philip S. Brown
Categories Egg Rice Breakfast Brunch Sauté Low/No Sugar Salmon Curry House & Garden Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Mix the rice and eggs and sauté in the oil until the mixture is hot and the oil absorbed. Add the flaked salmon and seasonings, stir all together, and heat thoroughly. Pack into a bowl, then turn out on a hot platter and garnish with lots of chopped parsley.
KEDGEREE
Originally this is a Victorian breakfast dish, which traveled from India to the UK. The main ingredients were rice, haddock and eggs. I have added more ingredients to the recipe over the years and now it is a one dish lunch or main course, which is quick and very tasty.
Provided by PetsRus
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Fry the leek, chili pepper and curry powder in the butter until soft, add the peas, pepper and fry for a few minutes.
- Then add the rice, haddock and the eggs, fry for 5 minutes on a gentle heat until warmed through, be careful when you stir, you don't want to break up the fish and the eggs too much.
- If the mixture seems too dry add some poaching liquid or milk.
- Sprinkle the parsley over and serve.
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