Ingrédients pour Kedgeree
- 6 large eggs
- Haddock Fillets
- 2 bay leaves
- Long Grain Rice
- Ghee
- 1 tablespoon finely minced ginger
- Onions
- 2 cloves minced garlic
- 1 tablespoon curry powder
- 1 teaspoon mustard seeds
- 1 (14.5 ounce) can diced tomatoes (drained)
- Lemons, Juice Of
- Fresh Coriander
- Red Chile
- Plain Yogurt
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Comment préparer Kedgeree
- Boil 6 large eggs for 10 minutes.
- Immediately transfer eggs to an ice bath to stop cooking and cool.
- Place 1 pound firm white fish fillets (cod, haddock, or pollock work well) and 2 bay leaves in a shallow pan. Add enough water to cover the fish completely.
- Bring to a boil, then reduce heat to low, cover, and simmer for 5 minutes, or until the fish is cooked through and flakes easily with a fork.
- Remove fish from pan and set aside to cool slightly.
- Once cool enough to handle, remove the skin from the fish and flake it into large chunks. Set aside.
- Cook 1 cup of basmati rice in 2 cups of salted water for about 10 minutes, or until tender but not mushy. Drain well.
- Rinse the cooked rice under cold water to stop the cooking process. Drain again, and set aside to cool completely. Refrigerate until ready to use.
- Melt 2 tablespoons of butter or ghee in a large pan or skillet over medium-low heat.
- Add 1 tablespoon finely minced ginger, 1/2 medium finely chopped onion, and 2 cloves minced garlic to the pan.
- Cook, stirring occasionally, until softened (about 5 minutes). Stir in 1 tablespoon curry powder and 1 teaspoon mustard seeds.
- Cook for another 2-3 minutes, stirring frequently, until fragrant. Add 1 (14.5 ounce) can of diced tomatoes (drained), and 1 tablespoon of fresh lemon juice.
- Gently quarter the cooled, hard-boiled eggs.
- Add the flaked fish and cooked rice to the pan. Stir gently to combine and heat through.
- Add the quartered eggs, 1/4 cup chopped fresh coriander (cilantro), and a pinch of red pepper flakes (or more, to taste). Stir gently to combine and heat through.
- Transfer the Kedgeree to a warm serving dish.
- In a small bowl, combine 1/4 cup chopped fresh coriander and 2 tablespoons of plain natural yogurt. Serve the mixture alongside the Kedgeree.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
12g
Fat
60g
Carbs
10g
