Recipe courtesy of Clarissa Dickson Wright
and
Jennifer Paterson
Recipe courtesy of Clarissa Dickson Wright
and
Jennifer Paterson
Show:
Two Fat Ladies
Episode:
Breakfast
Kedgeree
Getting reviews...
- Level: Intermediate
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 929
- Total Fat
- 51 g
- Saturated Fat
- 30 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 42 g
- Cholesterol
- 379 mg
- Sodium
- 947 mg
Breakfast.
- Level: Intermediate
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 929
- Total Fat
- 51 g
- Saturated Fat
- 30 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 42 g
- Cholesterol
- 379 mg
- Sodium
- 947 mg
Ingredients
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Directions
- Simmer the haddock in 4 cups salted water for 10 to 15 minutes, but don't over cook. Drain the fish, saving the cooking water. Remove the skin and bones, and flake the fish, keep hot.
- Fry the onion gently in the butter with the garam masala and turmeric until softened.
- Cook the rice in the haddock water until tender, then drain and allow to dry out a little. Add the spiced fried onion to the rice and fold in the flaked fish and the roughly chopped eggs. Pour in the cream and add the quartered eggs. Season with salt, pepper and parsley.
