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Christmas Kedgeree

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Submitted by lorirob

YIELD

6 servings

PREP

10 min

COOK

45 min

READY

1 hrs

Ingredients

4 6E+1
TABLESPOONS ML BUTTER
2 473
CUPS ML RICE
cooked
2 473
CUPS ML FISH *
¾ 177
1 5
TEASPOON ML CURRY POWDER
4 4
LARGE LARGE EGGS
hard-boiled
3 45
TABLESPOONS ML PARSLEY LEAVES
chopped

Directions

Prepare hard boiled eggs.

Cook rice, fluff gently and refrigerate.

Prepare fish. You can use any fish or shell fish but I use thick slabs of smoked yellowfish, Thin fillets tend to break up into pieces too small. Place fish in pan, cover with water, and heat gently until just before boiling point. Drain and refrigerate. Allowing fish to boil will turn it into mush during final cooking.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 136g (4.8 oz)
Amount per Serving
Calories 443 45% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 13g 64%
Trans Fat 0g
Cholesterol 202mg 67%
Sodium 116mg 5%
Total Carbohydrate 17g 17%
Dietary Fiber 1g 4%
Sugars g
Protein 19g
Vitamin A 19% Vitamin C 4%
Calcium 6% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Sugar-Free, Low Sodium
 

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