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| 2 | large | eggs | hard-cooked, peeled, chopped fine |
| 1 1/2 | cups | smoked fish | boned, skinned |
| 3 | cups | basmati rice | cooked |
| 3/4 | cup | heavy whipping cream | |
| 1 1/2 | teaspoons | curry powder | |
| 1/2 | teaspoon | nutmeg | freshly grated |
| 3 | tablespoons | lemon juice |
PREHEAT OVEN TO 325 degrees F.
Put the eggs, fish and rice in a large mixing bowl; toss together lightly to mix.
Put the cream in a small saucepan, add the curry powder and nutmeg, heat, stirring until the spices are blended.
Add the cream mixture, pepper, and lemon juice to the rice mixture, and gently toss.
Taste for salt and seasoning and adjust if needed (the dish won't need any salt if the smoked fish is salty).
Put the Kedgeree in a casserole and heat in oven only until piping hot.
Serve on a platter surrounding softly scrambled eggs, and garnished with lime wedges.
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In Australia measuring cups are of a slightly different size than their North American counterparts. Here is a handy chart to help convert....
I've been using this recipe for many, many years and haven't found anyone who doesn't love it. Even people who do not like pumpkin love this recipe.