Kedgeree

The original origins of kedgeree is unknown but one possible theory is that the dish is based on a traditional Scottish recipe, which absorbed the flavours of the Indian subcontinent when Scottish troops were sent out in the 1800s during the British Raj. Although most recipes call for haddock, it is believed that earlier references suggest any leftover fish. Further, the reason it is usually consumed at breakfast is because fish deteriorates rapidly in the heat, of which in India there is plenty, and more often than not the fish would have been fresh, not smoked as in some modern variations.

Can be served with some extra bread to increase carbs.

Serves 2

Ingredients

2 fillets haddock (smoked/unsmoked)

2 eggs

fresh parsley, chopped

150g rice, rinsed

1 onion, diced

1tsp. curry powder

1/2tsp. ground coriander

1/2tsp. turmeric

1tbsp. oil

To Serve:

plain yogurt

lemon

Method:

1). Preheat the oven and cook the haddock as per packet instructions.

2). Next, heat the oil in a saucepan, add the onion and cook for 5 minutes until softened but not coloured.

3). Next add the spices and some salt. Continue to cook for 2 minutes.

4). Add the rice, along with 300ml water, stir to combine everything. Bring to the boil, then cover with a tight fitting lid and simmer for 10 minutes.

5). While waiting for the rice to cook, pop 2 eggs into another saucepan and cook for 7-8 minutes, then plunge into cold water to stop the cooking process, then peel and quarter.

6). Once the rice has finished cooking, remove from the heat - leaving the lid on, and set aside for 10 minutes.

7). After these 10 minutes and once the fish has cooked, mix the fish, rice, eggs and parsley together.

8). Serve with some yogurt and lemon wedges.

9). Enjoy!

Nutritional Composition (per serving):

Energy (kcal): 599

Fat (g): 13

Saturates (g): 2.2

Carbohydrates (g): 74

Sugars (g): 2

Protein (g): 45

The Sports Chef