Basic Kedgeree Recipe Recipes

2 weeks ago allrecipes.com Show details

Logo recipes 2 cups uncooked basmati rice 4 ounces smoked haddock, or other white fish1 cup milk, or as needed ¼ cup frozen green peas

› 5/5 (23)
› Total Time: 40 mins
› Category: Breakfast
› Published: Jun 8, 2018

Fish 463 Show detail

3 days ago jamieoliver.com Show details

Logo recipes Jan 25, 2016  · Boil the eggs for 10 minutes, then hold under cold running water. Put the fish and bay leaves in a shallow pan with enough water to cover. Bring to the boil, cover and simmer …

Recipes Fish 379 Show detail

5 days ago thespruceeats.com Show details

Logo recipes Sep 22, 2024  · Kedgeree is a rice and smoked fish dish that originated in colonial India and is now a cherished and popular British recipe. Kedgeree began its life during the time of the …

Fish 149 Show detail

1 week ago larderlove.com Show details

Logo recipes Recipe Instructions Hardboil the eggs, peel and set aside.Heat the butter in a pan and saute the fish with the curry powder for 5 minutes.Add the rice, lemon juice and peas and stir well. Cook until piping hot.Sprinkle on the herbs and serve with the hardboiled eggs chopped up on top.

1. Hardboil the eggs, peel and set aside.
2. Heat the butter in a pan and saute the fish with the curry powder for 5 minutes.
3. Add the rice, lemon juice and peas and stir well. Cook until piping hot.
4. Sprinkle on the herbs and serve with the hardboiled eggs chopped up on top.

Side Fish 74 Show detail

2 weeks ago bbc.co.uk Show details

Logo recipes 1 tbsp olive oil: 1 tbsp olive oil; 4 shallots, chopped: 4 shallots, chopped; 1 clove garlic, chopped: 1 clove garlic, chopped; 1 tsp mild curry powder: 1 tsp mild curry powder; 250g/8oz basmati ...

493 Show detail

1 week ago tesco.com Show details

Logo recipes Meanwhile, bring a small saucepan of water to the boil. Add the eggs and simmer for 8 mins. Drain the eggs and rinse under cold water. Peel, then quarter and set aside.

Sauce Side 237 Show detail

Please leave your comments here:

Comments