Jane Garmey's kedgeree
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound smoked haddock
- 2tablespoons corn, peanut or vegetable oil
- 1cup finely chopped onion
- 1cup long-grain raw rice
- 1 to 2tablespoons curry powder (see note)
- 2tablespoons butter
- 3hard-cooked eggs, peeled and chopped
- ½cup finely chopped parsley
- 1lemon, ends trimmed, cut into thin round slices, seeds removed
Nutritional analysis per serving (6 servings)
333 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 31 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 25 grams protein; 607 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Place the fish in a heavy skillet and add boiling water to cover. When the water returns to a boil, reduce the heat and let the fish barely simmer for about 10 to 12 minutes. Cooking time will depend on the thickness of the fish. Cook until the fish barely flakes. Do not overcook. Drain the fish but reserve two and one-half cups of the cooking liquid.
- Step 2
Heat the oil in a saucepan and add the onion. Cook, stirring often, until the onion is wilted. Add the rice and cook, stirring, about one minute. Add the curry powder and stir. Add the reserved cooking liquid. Cover closely and let simmer 15 minutes or until rice is tender. Stir in the butter.
- Step 3
Flake the fish and add it. Add the eggs and parsley. Blend. Spoon the kedgeree onto a hot platter and decorate the top with lemon slices.
- Jane Garmey uses only one teaspoon of curry powder for this recipe. We prefer a stronger flavor.
Private Notes
Comments
When I was growing up in England we always had petit pois mixed in just before serving.
Not sure why this recipe appears twice yielding different quantities. In any case, 10 to 12 minutes is too long for thin filets - result is tough fish and overly salty broth. 8 minutes is enough for my taste.
After watching « Why didn’t they ask Evans » and an episode of Poirot where they mention kedgeree, I wanted to try this. I followed the recipe, and we loved it! Subbed dried parsley for fresh because that’s what I had. Thank you, NYT Cooking!
Used cilantro instead of parsley. Very nice.
After watching « Why didn’t they ask Evans » and an episode of Poirot where they mention kedgeree, I wanted to try this. I followed the recipe, and we loved it! Subbed dried parsley for fresh because that’s what I had. Thank you, NYT Cooking!
Not sure why this recipe appears twice yielding different quantities. In any case, 10 to 12 minutes is too long for thin filets - result is tough fish and overly salty broth. 8 minutes is enough for my taste.
Advertisement