Kedgeree Recipe
Kedgeree is a rice and fish recipe cooked with eggs that is traditionally served for breakfast. Evolved from British and Indian cooking, the kedgeree is a fusion reicpe and is spiced with curry powder. This recipe is cooked with haddock fillets and makes a fine and filling breakfast.
Ingredients
1/2 cup brown rice
1 tablespoon unsalted margarine
1 teaspoon curry powder or to taste
1 teaspoon flour
1/3 cup low sodium chicken broth
1/2 pound cod or haddock fillets, cut into 1/2 inch pieces
1/4 teaspoon black pepper
2 large hard cooked egg whites, chopped fine
1 tablespoon minced parsley
Directions
Cook the rice according to package directions, omitting the salt.
When the rice is almost done, melt the margarine in a medium size heavy saucepan over moderately low heat.
Blend in the curry powder and cook, stirring, for 1 minute.
Stir in the flour, add the chicken broth, and cook, stirring constantly, 1 to 2 minutes more or until slightly thickened.
Add the cooked rice to the curry mixture, along with the cod, pepper, and all but 1 tablespoon of the chopped egg whites; stir gently to mix.
Heat, uncovered, over moderately low heat about 5 minutes, stirring occasionally, just until the fish is cooked through and the mixture is hot.
Transfer to a heated platter and sprinkle with the remaining chopped egg white and the parsley.
When the rice is almost done, melt the margarine in a medium size heavy saucepan over moderately low heat.
Blend in the curry powder and cook, stirring, for 1 minute.
Stir in the flour, add the chicken broth, and cook, stirring constantly, 1 to 2 minutes more or until slightly thickened.
Add the cooked rice to the curry mixture, along with the cod, pepper, and all but 1 tablespoon of the chopped egg whites; stir gently to mix.
Heat, uncovered, over moderately low heat about 5 minutes, stirring occasionally, just until the fish is cooked through and the mixture is hot.
Transfer to a heated platter and sprinkle with the remaining chopped egg white and the parsley.
