Buttery Kedgeree

Ingredients

  • 1 tablespoon
  • 4 ounces
  • 1 ½ lbs
  • 1 ½ lbs
  • ¾ teaspoon
  • hot
  • 1 tablespoon
  • + 29 more ingredients
    • 3 tablespoons
    • 1
    • 1
    • butter
    • 4 ounces
    • lemon juice
    • lemon juice
    • parsley, minced
    • Madras curry powder
    • onion, chopped
    • onion, chopped
    • smoked haddock fillets
    • smoked haddock fillets
    • pepper
    • salt
    • parsley, minced
    • 3 tablespoons
    • eggs, hardboiled and chopped
    • 3
    • eggs, hardboiled and chopped
    • 3
    • long-grain white rice
    • 1 cup
    • long-grain white rice
    • 1 cup
    • Madras curry powder
    • hot
    • ¾ teaspoon
    • butter

1 Place the haddock fillets in a saucepan and cover them with 2 cups cold water. Bring to the boil, lower the heat, put on a lid, and simmer gently for about 8 minutes. 2 Drain off the water into a large measuring cup and reserve. Transfer the haddock to a dish, cover with foil and keep warm. 3...

View full recipe at SpringPad

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