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baking English, Indian
Kedgeree

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Kedgeree is an English breakfast that originated in India, usually made with kippers. This version uses the more readily available smoked white-fish.

Yield: 6 servings

Ingredients

  • 3 cups cooked Basic Brown Rice or Basic White Rice
  • ¾ pound smoked fish, flaked
  • ¾ cup chopped fresh parsley
  • 3 tablespoons unsalted butter, melted
  • 6 tablespoon half and half
  • 2 to 3 tablespoon curry powder
  • 3 hard-cooked eggs, yolks and whites finely chopped

Directions

• 1. Preheat the oven to 350°F.

• 2. Toss together the rice, fish, and parsley in a 1-quart ovenproof casserole. In a bowl, combine the butter, half-and-half, and curry powder to taste. Pour over the rice mixture. Sprinkle with the chopped eggs.

• 3. Bake in the preheated oven for 30 minutes or until hot.


© 1991 Bonnie Tandy Leblang and Joanne Lamb Hayes
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Basic Brown Rice or Basic White Rice. For nutritional information on Basic Brown Rice or Basic White Rice, please follow the link above.

177kcal (9%)
61mg (6%)
10mg (17%)
163mcg RAE (5%)
368mg
27mg
17g
0g
1g
3g
145mg (48%)
625mg (26%)
6g (28%)
11g (17%)
2mg (10%)
 

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