Meal Matcher Kedgeree
A rice bowl with smoked haddock, spiced onion sauce and a poached egg on top. It works well as a breakfast dish when you want something more substantial than toast or cereal, and the fish and rice can both be prepared ahead.
- Total time
- 50min
- 15 prep, 35 cook
- Per serving
- 890kcal
- 47 g protein
- Difficulty
- Intermediate
- Ingredients
- £5.28
- average cost
- Gluten Free
- High Protein
- Pescatarian
Nutrition per serving
This Kedgeree recipe contains 890 calories per serving, making it a hearty meal option. Each serving provides 47g of protein, 87g of carbohydrates, and 41g of fat, making it high in protein.
890kcal
Protein47g21% of calories
Carbs87g38% of calories
Fat41g41% of calories
- Fibre
- 7.3g
- Sugar
- 8.8g
- Saturated fat
- 19.7g
- Salt
- 3.9g
Ingredients
Servings
Method
0 of 6 done- Bring the stock to a gentle simmer in a saucepan. Add the smoked haddock and poach for about 5 minutes, until just cooked through and it flakes easily. Lift it out with a slotted spoon, then break it into large chunks and set aside. Keep the poaching liquid for the sauce.
- Heat the butter and Olive Oil in a shallow pan over a medium heat. Add the onion, garlic, ginger, cumin, turmeric and bay leaf, then cook for 5 to 6 minutes, stirring often, until the onion starts to soften and take on a little colour. Stir in the tomato purée, curry powder and coriander stalks, and cook for another 2 minutes until sticky.
- Pour in the reserved poaching liquid and the cream. Season with salt and black pepper, then bring to the boil. Lower the heat and simmer for 15 minutes, until reduced by about half. Strain the sauce through a sieve into a bowl, pressing down on the onions to extract as much liquid as you can.
- Meanwhile, rinse the rice in cold water several times. Put it in a small saucepan with the water and a pinch of salt, cover with a lid and bring to the boil over a high heat. Stir once, cover again, reduce the heat to low and cook without lifting the lid for 2 minutes. Remove from the heat and leave covered for 10 minutes, then fluff with a fork and keep covered for 5 minutes more.
- Poach the egg in a pan of simmering water for 3 to 4 minutes, or until cooked to your liking. Lift onto kitchen paper to drain. Reheat the sauce in a wide pan over a low heat until hot, then stir in the rice and peas, if using, and cook until everything is piping hot.
- Stir through most of the coriander leaves, the lemon juice and the flaked haddock. Spoon into a warm bowl, top with the poached egg, the remaining coriander and a light sprinkle of garam masala. Serve straightaway.
Plan Kedgeree into your week.
Meal Matcher builds a week of recipes like this around your calories and diet, then turns it into a shopping list matched to real products at Tesco, Sainsbury’s, Aldi or M&S.
More recipes like this
Kedgeree: questions
- How long does it take to make Kedgeree?
- This recipe takes 50 minutes in total - 15 minutes to prepare and 35 minutes to cook.
- Is Kedgeree suitable for meal prep?
- Kedgeree is a intermediate-level recipe that's great for breakfast. With 47g of protein per serving, it's excellent for meal prep.
- What are the main ingredients in Kedgeree?
- The key ingredients are Butter, Ground Cumin, Ground Turmeric. This recipe is part of our British cuisine collection.
- Is Kedgeree healthy?
- This recipe contains 890 calories per serving with 47g of protein and is suitable for gluten free, high protein, pescatarian diets.
- What diets is Kedgeree suitable for?
- This recipe is specifically suited for Gluten Free, High Protein, Pescatarian diets. It provides 47g of protein per serving.
You might also like
Recipe from MealMatcher.co.uk