Kedgeree
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
523
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 523 cal. | (25 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 17 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11 mg | (92 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 631 mg | (16 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 111 μg | (56 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 241 mg | |||
| Cholesterol | 206 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps vegetable oil
- 1 tsp Turmeric
- 1 ½ tsps Garam Masala
- 250 grams Long grain rice
- 600 milliliters fish stock
- ½ bunch scallions (sliced into rings)
- 300 grams smoked Haddock (grossly teased apart)
- salt
- freshly ground peppers
- 50 grams butter
- 2 eggs
- lemon juice
Preparation steps
1.
In a skillet, heat the oil over medium. Add the rice and spices and cook for a further minute, stirring well so that the rice grains are covered with the spices. Pour in the stock, bring to a boil, reduce to a simmer, cover and cook until the rice has absorbed the liquid, about 20 minutes. Add the scallions during the final 5 minutes of cooking. Add the fish.
2.
Before serving, stir the melted butter and egg into the dish and cook, stirring over medium heat until the eggs are cooked, moderate 1-2 minutes. Season with lemon juice.
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