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Kedgeree: A Tasty and Satisfying Supper Fish Recipe

Light Meals Starters

Kedgeree: A Tasty and Satisfying Supper Fish Recipe

Kedgeree: A tasty and satisfying supper fish for the whole family. Light Meals Starters Recipe place of origin India / United Kingdom. This recipe you can eat hot or cold.


Light Meals Starters

These recipes are ideal for lunch or a light supper at the end of a long day. Some of these recipes are suitable when you want to make more of a meal but don’t want to splash out on Points. Others such as the roasted Tomatoes on Toast and the recipes below make for a very special weekend breakfast.

Points

  • Per Recipe 17½
  • Per Serving 4½
  • Serves 4

Preparation and cooking time: 25 minutes

Calories per serving: 335

Freezing: Not recommended

This makes a wonderful starter for six or an excellent weekend breakfast for four.


Ingredients

  • 200 g (7 oz) long-grain rice
  • 2 tablespoons medium curry powder
  • 2 eggs
  • 400 g (14 oz) smoked haddock fillets
  • 300 ml (½ pint) fish or vegetable stock
  • Garlic low-fat cooking spray
  • 1 white onion, chopped
  • 2 tablespoons chopped fresh parsley
  • 2 tomatoes, each cut into 6 wedges
  • Salt and pepper

Method

  1. Put the rice and curry powder in a pan and cover with water.Bring to the boil, cover and simmer for 10 minutes.
  2. Meanwhile, hard-boil the eggs in simmering water for 8 minutes.
  3. Place the haddock and stock in a large frying pan, cover and cook for 6 minutes (until the fish flakes easily).
  4. Using the low-fat cooking spray, cook the onion until just starting to brown.
  5. When the fish is cooked, skin and flake the flesh.
  6. When the eggs are cooked, plunge into cold water to cool and then remove the shells. Cut into wedges.
  7. When the rice is cooked, drain if necessary and then stir in a tablespoon of chopped parsley, the cooked onion, and cooked fish. Season with salt and pepper to taste.
  8. Divide the Kedgeree between four serving plates, garnish with wedges of egg and tomato and sprinkle with the remaining parsley. Serve immediately.

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