Curried Smoked Fish and Rice — Kedgeree
Around 30% fewer calories and significantly lower fat, butter reduced to a teaspoon and extra egg whites added alongside the whole eggs, with the authentic smoked haddock, curry spice, basmati rice, and fresh parsley depth of the classic British-Indian breakfast dish.
British
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely dice 1 small onion and mince 2 garlic cloves. Hard-boil 2 whole eggs and 4 egg whites, cool, peel, and roughly chop. Have basmati rice cooked, 360g smoked haddock ready, 4 tbsp fresh parsley chopped, and 2 lemon wedges nearby.
Simmer
Place smoked haddock in a pan with 400ml skimmed milk and 2 bay leaves. Bring to gentle simmer over medium heat, poach 7–9 minutes until just cooked through. Lift haddock out, discard milk and bay leaves, cool slightly, then flake into large pieces removing any bones.
Saute
Melt 2 tsp unsalted butter in a non-stick pan over medium heat. Cook diced onion 5–6 minutes until softened, add minced garlic, cook 1 minute. Add 2 tsp mild curry powder and 0.5 tsp turmeric, stir 30 seconds until fragrant.
Build
Add cooked basmati rice to the spiced onion base, toss to coat evenly, cook 2 minutes over medium heat until heated through. Gently fold in flaked haddock and chopped eggs, season carefully with salt and pepper—haddock provides natural salt.
Plate
Scatter fresh parsley over the kedgeree and serve immediately on warm plates with a lemon wedge alongside each.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.