Sneem Black Pudding
90 min · 799 kcal · British
Kedgeree
The Anglo-Indian breakfast dish of smoked haddock, curried basmati rice, egg and parsley that came back to Britain from colonial India. Poached flakes of undyed haddock are folded through spiced buttery rice with a soft-set egg and a squeeze of lemon.
Instructions
- Rinse 75 g of basmati rice in a sieve under cold water until the water runs clear, then leave it to soak in cold water for 10 minutes while you cook the fish and egg.
- Lower 1 egg into a small pan of boiling water and simmer for 8 minutes for a just-set, slightly fudgy yolk. Drain, cool under running cold water, peel and cut into quarters.
- Lay 120 g of smoked haddock in a small shallow pan with the bay leaf and pour over 200 ml of water, enough to just cover. Bring to the barest simmer over a medium heat and poach for 4 minutes, until the fish is opaque and flakes at a fork. Lift it onto a plate, flake into large pieces, discarding any bones, and strain and keep the poaching liquid.
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606kcal
33gprotein
75gcarbs
19gfat
6gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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