Indian Rice and Smoked Fish Breakfast

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Indian Rice and Smoked Fish Breakfast
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Health Score:
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
1 ⅛ cups Long grain rice
4 eggs
16 ounces un-dyed, smoked Haddock fillet
2 bay leaves
¼ cup butter
1 onion (finely chopped)
fresh ginger (peeled and grated)
1 clove garlic cloves (crushed)
2 tablespoons Curry powder
4 scallions (finely sliced)
1 lemon (juiced)
2 tablespoons chopped parsley
To garnish
2 lemons (halved)
How healthy are the main ingredients?
Long grain riceparsleygarlic cloveeggonionginger

Preparation steps

1.
Cook the rice according to the packet instructions.
2.
Meanwhile, put the eggs into a pan of boiling water and cook for 7 minutes, then hold under cold running water to cool completely and peel off the shells.
3.
Put the haddock and bay leaves in a shallow pan with enough water to cover. Bring to the boil, cover and simmer for about 5 minutes or until the fish is cooked through.
4.
Remove the fish from pan and let cool. Remove the skin from fish, flake the flesh into chunks and set aside.
5.
Melt the butter in a pan over a low heat, add the onion and cook until soft but not brown. Add the ginger and garlic, cook for 2 minutes, then add the curry powder.
6.
Cook for a further 2 minutes, then add the spring onion and lemon juice.
7.
Add the fish, rice and parsley to the pan, stirring gently, season with salt and pepper and heat through.
8.
Quarter the eggs and serve on top of the kedgeree. Garnish with the lemon halves.