Delia's Kedgeree, my low-fat version.
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
500g smoked haddock fillets, skinned1 tbsp oil1 onion, choppedBrown rice measured up to the 8 fl.oz. level in a measuring jug (or 1 US cup)1 pint water1tsp Madras curry powder3 hard-boiled eggs, chopped3 heaped tbsps fresh parsley, chopped1 tbsp lemon juice (approx. 1/2 lemon)
First place the haddock in a saucepan & cover with 1 pint (570ml) cold water. Bring to a simmer and cook gently. Depending on the thickness of the fillets this can take 5 mins. Drain the water into a measuring jug. Transfer the haddock to a dish, cover with foil and keep warm.
Put the oil in saucepan and soften the onion for 5 mins. Stir in the curry powder and cook for half a minute, then stir in the measured rice and add 16 fl.oz (450ml) of the haddock cooking water. Stir once then, when it comes up to simmering point, cover with a tight-fitting lid and cook, very gently, for 20 mins or until the rice is tender.
Flake the fish and add it and the eggs, parsley and lemon juice to the rice.
Cover the pan with a tea towel and leave for 5 mins to warm through the added ingredients before serving.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user LICKWASH.
Put the oil in saucepan and soften the onion for 5 mins. Stir in the curry powder and cook for half a minute, then stir in the measured rice and add 16 fl.oz (450ml) of the haddock cooking water. Stir once then, when it comes up to simmering point, cover with a tight-fitting lid and cook, very gently, for 20 mins or until the rice is tender.
Flake the fish and add it and the eggs, parsley and lemon juice to the rice.
Cover the pan with a tea towel and leave for 5 mins to warm through the added ingredients before serving.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user LICKWASH.
Nutritional Info Amount Per Serving
- Calories: 400.3
- Total Fat: 10.0 g
- Cholesterol: 251.5 mg
- Sodium: 158.5 mg
- Total Carbs: 36.2 g
- Dietary Fiber: 3.0 g
- Protein: 39.8 g
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