Breakfast · 35 min · indian

Kedgeree

✓ USDA-verified nutrition data

Ingredients

• 4 oz Smoked haddock
• 1 cup Basmati rice
• 2 Eggs
• 2 tbsp Butter
• 1 tbsp Curry powder
• 1/2 cup Peas
• 1/4 cup Parsley

Steps

1. Simmer the haddock in barely bubbling water 6 minutes until it flakes; lift out and flake into large pieces, discarding skin and bones.
2. Cook the rice until just tender; day-old rice fries up best here.
3. Hard-boil the eggs 9 minutes, cool in ice water, and quarter.
4. Melt the butter in a wide pan and bloom the curry powder 30 seconds until fragrant.
5. Add the rice and peas; toss 3 minutes until heated through and lightly golden.
6. Fold in the fish gently so the flakes stay chunky.
7. Top with the quartered eggs and parsley; serve with lemon wedges.

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