Best Easy Kedgeree Recipes

EASY KEDGEREE

Easy kedgeree image

A pared-back take on kedgeree, this simple yet delicious five-ingredient recipe is also low in fat and calories

Provided by Tom Kerridge

Categories Dinner

Time 40m

Number Of Ingredients 5

Ingredients

2 tbsp curry powder of your choice (we used madras)
300g basmati rice
600ml chicken stock
400g skinless smoked haddock
100g frozen peas

Steps:

Heat the oven to 180C/160C fan/gas 4. Heat an ovenproof saucepan or flameproof casserole over a medium heat and toast the curry powder for 1 min. Stir in the rice to coat it in the curry powder, then pour over the stock. Bring to the boil, then lay the haddock on top. Cover. Cook in the oven for 30 mins.
Carefully remove from the oven. Leave to rest for a minute, then stir through the peas while breaking up the haddock and fluffing the rice. Season to taste, then serve.

Nutrition Facts : Calories 405 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 2 milligram of sodium

EASY SPICED SALMON KEDGEREE

Easy spiced salmon kedgeree image

Smoked salmon adds a new twist to this kedgeree - it's perfect for Saturday brunch

Provided by Merrilees Parker

Categories Lunch, Main course

Time 40m

Number Of Ingredients 10

Ingredients

300g basmati rice
100g unsalted butter
2 tbsp olive oil
1 tbsp hot curry paste (Madras)
1 small red onion , finely chopped
225g hot smoked salmon , cut into chunks or flaked
4 hard-boiled eggs , shelled then roughly chopped
4 spring onions , cut into 3cm lengths and finely shredded
juice of 1 lime
2 tbsp each chopped fresh coriander and flatleaf parsley

Steps:

Throw the rice into a large heavy-based saucepan, pour over 700ml/11⁄4 pints water and sprinkle in a good shake of salt. Cover and bring to the boil, then remove the lid and allow all the water to be absorbed - this should take about 15 minutes. Turn off the heat, cover again and allow to steam dry.
Melt half the butter with the oil in a large frying pan. Stir in the curry paste and cook until you start to smell the wonderful aromas.Now add the onion and cook until softened and beginning to brown.
Next throw in your rice and quickly stir to make sure all the buttery juices are absorbed and the rice is heated through. Now mix in the salmon, eggs, spring onions and lime juice. Stir gently, chuck in the herbs along with cubes of the remaining butter and serve in warm bowls.

Nutrition Facts : Calories 673 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 62 grams carbohydrates, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 3.06 milligram of sodium