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    You are in: Home / Recipes / Kedgeree Recipe
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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    robd16's Note:

    A comforting flavoursome traditional Victorian breakfast dish. I personally would rather have it for dinner. The combination of smoked haddock, hard boiled eggs, rice, butter and a hint of curry is fantastic. This was the reason I started to like smoked fish.

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    1. 1
      Poach the smoked haddock in the milk for 4 minutes, discard the milk and flake the fish discarding any skin.
    2. 2
      Melt the butter in a large saucepan, add the curry powder and flaked fish and warm through.
    3. 3
      Add the chopped eggs and rice then season with salt and pepper to taste. Be careful when mixing not to break up the fish or eggs too much.
    4. 4
      Once warmed through, add the parsley, mix well, taste and adjust seasoning if necessary and serve on warmed plates.
    5. 5
      Serve sprinkled with a tiny amount of cayenne pepper if liked.
    6. 6
      On second thoughts, maybe I could eat this for breakfast, so long as someone else made it for me!

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    Nutritional Facts for Kedgeree

    Serving Size: 1 (240 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 484.4
    Calories from Fat 195
    Total Fat 21.7 g
    Saturated Fat 11.7 g
    Cholesterol 289.9 mg
    Sodium 1030.9 mg
    Total Carbohydrate 32.8 g
    Dietary Fiber 1.0 g
    Sugars 0.5 g
    Protein 37.1 g

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