Kedgeree

This classic Kedgeree blends tender brown rice with flaky white fish and hard-boiled eggs in a rich, creamy curry sauce. The dish balances the warmth of curry powder and black pepper with the coolness of chopped eggs and fresh parsley. It offers a comforting texture and a mild, aromatic flavor profile that is both satisfying and elegant. Ideal for a leisurely weekend brunch or a hearty lunch, it brings together simple ingredients into a cohesive meal. The combination of protein from the fish and eggs makes it a filling choice, while the spices provide a gentle kick without overwhelming the palate. It is a versatile dish that works well for family gatherings or a quiet meal at home.

Cuisine: Indian

Courses: Breakfast

Difficulty: Intermediate

Servings: 4

Calories: 160.6

Dietary: Diabetic, Low-cal, Low-fat

Description

This classic Kedgeree blends tender brown rice with flaky white fish and hard-boiled eggs in a rich, creamy curry sauce. The dish balances the warmth of curry powder and black pepper with the coolness of chopped eggs and fresh parsley. It offers a comforting texture and a mild, aromatic flavor profile that is both satisfying and elegant. Ideal for a leisurely weekend brunch or a hearty lunch, it brings together simple ingredients into a cohesive meal. The combination of protein from the fish and eggs makes it a filling choice, while the spices provide a gentle kick without overwhelming the palate. It is a versatile dish that works well for family gatherings or a quiet meal at home.

Ingredients

1 tablespoons Unsalted margarine
1/4 teaspoons Black pepper
1 teaspoons Curry powder or to taste 2 lg Hard-cooked egg whites,
1 teaspoons Flour -chopped fine
1/3 cups Low-sodium chicken broth
1 tablespoons Minced parsley
1/2 lbs Cod or haddock fillets, cut

Directions

1
Cook brown rice according to package directions, omitting the salt, until tender.
2
While rice cooks, cut cod or haddock fillets into 1/2-inch pieces.
3
Melt margarine in a medium heavy saucepan over moderately low heat.
4
Add curry powder and black pepper to the melted margarine and cook, stirring, for 1 minute.
5
Stir in flour and cook for another minute, stirring constantly.
6
Gradually add low-sodium chicken broth, stirring constantly until the mixture thickens slightly, about 1 to 2 minutes.
7
Add the cooked rice and fish pieces to the curry mixture.
8
Chop hard-cooked egg whites finely; reserve 1 tablespoon for garnish.
9
Stir the remaining chopped egg whites into the rice mixture.
10
Heat uncovered over moderately low heat, stirring occasionally, for about 5 minutes until fish is cooked through and mixture is hot.
11
Transfer to a heated platter and sprinkle with reserved chopped egg whites and minced parsley.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 160.6kcal

% Daily Value *
Total Fat 5.7g9%
Saturated Fat 1.6g8%
Cholesterol 41.6mg14%
Sodium 88.5mg4%
Total Carbohydrate 9.1g4%
Dietary Fiber 0.6g3%
Sugars 1.4g
Protein 16.5g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure rice is fully cooked before adding to the curry mixture to allow it to absorb the flavors properly.

Use fresh fish for the best texture and flavor; frozen fish should be fully thawed and patted dry.

Adjust curry powder to taste for more or less heat.

Serve immediately while hot for the best experience.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water or broth to restore creaminess.

Keywords: kedgeree, rice, fish, curry, eggs, brunch, spicy, creamy, cod, haddock, breakfast, indian, parmesan, parsley, pepper, margarine, broth, flour

Read it online: https://www.chefs-mate.com/recipe/kedgeree/