Smoked Haddock Kedgeree
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Nutrition balance score
Unbalanced
Glycemic Index
55
Low
Glycemic Load
76
High
Nutrition per serving
Calories878.5 kcal (44%)
Total Fat17.7 g (25%)
Carbs137.8 g (53%)
Sugars9.9 g (11%)
Protein38.2 g (76%)
Sodium972.2 mg (49%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Prepair rice according to instructions, drain, set aside to cool. Place eggs in a saucepan and cover with cold water. Bring to boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 - 15mins. Remove from hot water, cool, peel and chop
Step 2
Place the Haddock in a small skillet with the bay leaf. Pour in enough milk to just cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from pan, flake with a fork and set aside. Discard milk and bay leaf.
Step 3
Melt butter in a skillet over med-high heat. Stir in curry powder, then add onions. Fry for a couple of minutes, then add cooked rice, eggs and fish. Stir gently and season with salt and pepper.
Step 4
Heat through and serve with yoghurt.
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