Jamie Oliver

Kedgeree

Spicy rice, smoked haddock and boiled eggs

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Kedgeree

Serves 6
Cooks In50 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    260
    13%
  • Fat
    6.7g
    10%
  • Saturates
    2.9g
    15%
  • Protein
    26.9g
    60%
  • Carbs
    22.3g
    9%
  • Sugar
    1.1g
    1%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    260
    13%
  • Fat
    6.7g
    10%
  • Saturates
    2.9g
    15%
  • Protein
    26.9g
    60%
  • Carbs
    22.3g
    9%
  • Sugar
    1.1g
    1%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 2 large free-range eggs
  • 680 g undyed smoked haddock fillets , from sustainable sources, ask your fishmonger, pin-boned
  • 2 fresh bay leaves
  • 170 g long grain or basmati rice
  • sea salt
  • 1 tablespoon pure butterghee
  • 1 thumb-sized piece fresh ginger , peeled and grated
  • 1 medium onion , or 1 bunch of spring onions, finely chopped
  • 1 clove garlic , peeled and finely chopped
  • 2 heaped tablespoons curry powder
  • 1 tablespoon mustard seeds
  • 2 tomatoes , deseeded and chopped
  • 2 lemons , juice of
  • 2 good handfuls fresh coriander , leaves picked and chopped
  • 1 fresh red chilli , finely chopped
  • 250g fat-free natural yoghurt
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Method

Boil the eggs for 10 minutes, then hold under cold running water. Put the fish and bay leaves in a shallow pan with enough water to cover. Bring to the boil, cover and simmer for about 5 minutes, until cooked through. Remove from pan and leave to cool. Remove the skin from fish, flake into chunks and set aside.

Cook the rice in salted water for about 10 minutes and drain. Refresh in cold water, drain again, and leave in the fridge until needed. Melt the butterghee in a pan over a low heat. Add the ginger, onion and garlic. Soften for about 5 minutes, then add the curry powder and mustard seeds. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.

Quarter the eggs. Add the fish and rice to a pan and gently heat through. Add the eggs, most of the coriander and the chilli and stir gently. Place in a warm serving dish. Mix the rest of the coriander into the yoghurt and serve with the kedgeree.

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