Kedgeree Recipe
The recipe Kedgeree Recipe could satisfy your Scottish craving in about 54 minutes. This recipe serves 50. One portion of this dish contains about 3g of protein, 0g of fat, and a total of 29 calories. If you have bay leaves, mustard seeds, juice of lemon, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and pescatarian diet.
Instructions
Boil the eggs for 10 minutes, then hold under cold running water.
Put the fish and bay leaves in a shallow pan with enough water to cover. Bring to the boil, cover and simmer for about 5 minutes, until cooked through.
Remove from pan and leave to cool.
Remove the skin from fish, flake into chunks and set aside.Cook the rice in salted water for about 10 minutes and drain. Refresh in cold water, drain again, and leave in the fridge until needed. Melt the butterghee in a pan over a low heat.
Add the ginger, onion and garlic. Soften for about 5 minutes, then add the curry powder and mustard seeds. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.Quarter the eggs.
Add the fish and rice to a pan and gently heat through.
Add the eggs, most of the coriander and the chilli and stir gently.
Place in a warm serving dish.
Mix the rest of the coriander into the yoghurt and serve with the kedgeree.Tip