Kedgeree Recipe Easy

Introduction

Ingredients

• 1 cup basmati rice
• 2 cups water
• 2 tablespoons butter
• 1 onion, chopped
• 1 tablespoon curry powder
• 1 teaspoon turmeric powder
• 1 cup vegetable or chicken broth
• 1/2 cup frozen peas
• 1/2 cup cooked and flaked smoked haddock or salmon
• 2 hard-boiled eggs, chopped
• 1 lemon, cut into wedges
• Salt and pepper to taste

Instructions

1. Wash the basmati rice and add it to a pot with 2 cups of water. Bring to a boil, then reduce heat to low and cover. Cook for 18-20 minutes, or until the rice is tender and the water has been absorbed.
2. In a separate pan, melt 2 tablespoons of butter over medium heat. Add the chopped onions and cook until they are soft and translucent, about 5 minutes.
3. Add 1 tablespoon of curry powder and 1 teaspoon of turmeric powder to the onions and stir to combine.
4. Add 1 cup of broth to the pan and stir well. Bring to a simmer and let cook for 5 minutes.
5. Add 1/2 cup of frozen peas to the pan and let cook for an additional 2-3 minutes, or until heated through.
6. Add 1/2 cup of cooked and flaked smoked haddock or salmon to the pan and stir to combine.
7. Add the cooked rice to the pan and stir well to combine all the ingredients.
8. Add the chopped hard-boiled eggs to the pan and stir gently to combine. Be careful not to break up the eggs too much.
9. Serve the kedgeree hot, with lemon wedges on the side for squeezing over the top. Season with salt and pepper to taste.

Nutrition

• Calories: 375
• Protein: 18g
• Carbohydrates: 46g
• Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 162mg
• Sodium: 521mg
• Potassium: 378mg
• Fiber: 3g
• Sugar: 3g
• Vitamin A: 531IU
• Vitamin C: 25mg
• Calcium: 54mg
• Iron: 2mg

Conclusion