Kedgeree

Ingredients

• Servings: 2
• 2 cups uncooked basmati rice
• 2 eggs
• 4 ounces smoked haddock, or other white fish
• 1 bay leaf
• 1 cup milk, or as needed
• 1 tablespoon butter
• 1 teaspoon curry powder
• 4 green onions, chopped
• 1/4 cup frozen green peas
• salt and pepper to taste
• 1/2 cup low-fat plain yogurt

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• prepare rice according to package directions. drain, and set aside to cool. place eggs in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop. set aside.
• place the haddock in a small skillet with the bay leaf. pour in enough milk just to cover the fish. bring to a simmer over medium heat, and cook gently until fish flakes. remove fish from the pan, flake with a fork, and set aside. discard milk and bay leaf.
• melt butter in a skillet over medium-high heat. stir in curry powder, then add the peas and onions. fry for a couple of minutes, then add the cooked rice, eggs, and fish. stir gently, and season with salt and pepper. heat through, and serve with yogurt.