Kedgeree with Smoked Haddock

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Contains 3 allergens · 2 swaps available

Main Breakfast Lunch United Kingdom Medium High Protein

25 min 430 kcal 24g protein

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Did you know?

Kedgeree became popular in Victorian Britain as a breakfast dish for households that enjoyed savoury morning meals.

Ingredients

Servings:

Smoked Haddock 250 g poached and flaked ! Fish
Basmati Rice 220 g cooked
Eggs 3 pieces hard-boiled and chopped ↻ Eggs → Extra Flaked Fish
Milk 300 ml for poaching ↻ Milk → Oat Milk Or Dairy-Free Spread
Butter 25 g for cooking ↻ Milk → Oat Milk Or Dairy-Free Spread
Curry Powder 2 tsp mild

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Method

Cook the rice until fluffy and set aside.

Poach the smoked haddock in milk until just cooked, then flake it.

Soften the onion in butter and stir in curry powder.

Fold in rice, haddock, parsley, and chopped boiled egg.

Serve warm with lemon if desired.

Nutrition per serving

430 kcal

24 g protein

38 g carbs

20 g fat

Approximate values, not medical advice.

Allergen information is provided for informational purposes only and may not be complete or up to date. Always verify ingredients directly before consumption.

Kedgeree with Smoked Haddock

Ingredients

Method

Nutrition per serving

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