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Kedgeree

1/2 c Brown rice
1 tb Unsalted margarine
1 ts Curry powder or to taste
1 ts Flour
1/3 c Low-sodium chicken broth
1/2 lb Cod or haddock fillets, cut into 1/2" pieces
1/4 ts Black pepper
2 lg Hard-cooked egg whites, chopped fine
1 tb Minced parsley


Cook rice according to package directions, omitting the salt.

When rice is almost done, melt the margarine in a medium-size heavy saucepan over moderately low heat. Blend in the curry powder and cook, stirring, for 1 minute. Stir in the flour, add the chicken broth, and cook, stirring constantly, 1 to 2 minutes more or until slightly thickened.

Add the cooked rice to the curry mixture, along with the cod, pepper and all but 1 Tablespoon of the chopped egg whites; stir gently to mix. Heat, uncovered, over moderately low heat about 5 minutes, stirring occasionally, just until the fish is cooked through and the mixture is hot.

Transfer to a heated platter and sprinkle with the remaining chopped egg white and the parsley. Serves 4.


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