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Recipe for :

Curried Kedgeree

This recipe for Curried Kedgeree comes from Seafish -

Seafish Established in 1981 the Sea Fish Industry Authority, known as Seafish, works across all sectors of the UK seafood industry to promote good quality, sustainable seafood. Its research and projects are aimed at raising standards, improving efficiency and ensuring that the industry develops in a viable way.

Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future. It is the UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Curried Kedgeree

455g (1lb) smoked haddock fillet, skinned and cubed
170g (6oz) long grain rice
40g (1and a half oz) butter or margarine
1 x 15ml spoon (1 tablespoon) curry powder
2 eggs, hard-boiled and chopped
1 x 10ml spoon (1 dessertspoon) lemon juice
salt and black pepper
2 x 15ml spoon (2 tablespoons) freshly chopped parsley

How to make Curried Kedgeree

  • Cook the rice in plenty of boiling, salted water for 12 - 15 minutes. Drain well and keep hot.
  • Meanwhile, melt the butter in a large pan, add the curry powder and fish. Cook for 5 - 8 minutes.
  • Stir in the cooked rice and half the chopped egg.
  • Stir in the lemon juice and season to taste.
  • Garnish with the remaining egg and parsley.

Serves 4





Reproduced with the permission of Seafish -