Kedgeree Recipe
No one can stop at just one is my claim for this recipe of Kedgeree. It is an European kitchen discovery, which is served as Main Dish across the world. Caring is all about sharing and I can show how much I care for you by sharing this Kedgeree recipe.
Ingredients
1/4 cup (60 mL) butter or magarine
1/2 cup (125 mL) onions, chopped fine
1 garlic clove, chopped fine
2 celery stalks, diced
1/4 cup (60 mL) celery leaves, minced
1 tart apple, peeled, cored and chopped
1 to 2 tbsp (15 to 30 mL) curry powder
1 cup (250 mL) long grain rice, cooked
2 cups (500 mL) chicken stock or water
1 tsp (5 mL) salt
2/3 cup (160 mL) milk or cream
1 lb (500 g) cod, haddock or salmon, cooked
Directions
Place the butter or margarine in an 8-cup (2 L) microwave-safe dish.
Microwave 2 minutes at HIGH.
Add the onions, garlic, celery, celery leaves and apple.
Stir well.
Microwave 5 minutes at HIGH.
Add the curry powder, stir thoroughly.
Then add the cooked rice, chicken stock or water, salt and milk or cream.
Stir well.
Cover.
Microwave 20 minutes at MEDIUM-HIGH, stirring after 10 minutes.
Let stand 15 minutes and stir in the fish of your choice.
Serve.
When prepared ahead of time, do not refrigerate, reheat 5 minutes at MEDIUM, covered, or use "COMB.I" to indicate reheating; the oven determines how long it will take.
Microwave 2 minutes at HIGH.
Add the onions, garlic, celery, celery leaves and apple.
Stir well.
Microwave 5 minutes at HIGH.
Add the curry powder, stir thoroughly.
Then add the cooked rice, chicken stock or water, salt and milk or cream.
Stir well.
Cover.
Microwave 20 minutes at MEDIUM-HIGH, stirring after 10 minutes.
Let stand 15 minutes and stir in the fish of your choice.
Serve.
When prepared ahead of time, do not refrigerate, reheat 5 minutes at MEDIUM, covered, or use "COMB.I" to indicate reheating; the oven determines how long it will take.
