Smoked Fish Kedgeree
Derived from a classic Indian dish, hence the addition of curry, it will be familiar to most residents and they will enjoy a little reminder of their days at home.
Aged Care
Seafood
Curries & Stir Fry
Main Meals
Ingredients per serve
Smoked Fish Kedgeree
−
+
€0.0
Fish Kedgeree
Long Grain Rice
/g
350.0 g
0%
Eggs
/x
10.0 x
0%
Beans
/g
400.0 g
0%
Smoked Cod Fillets
/g
600.0 g
0%
Oil
/ml
50.0 ml
0%
KNORR Patak's Madras Curry Paste 1.1 kg
/g
50.0 g
0%
Parsley, chopped
/g
30.0 g
0%
KNORR Concentrated Liquid Stock 1 kg
/g
30.0 g
0%
/
Fish Kedgeree
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Long Grain Rice 350.0 g
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Eggs 10.0 x
-
Beans 400.0 g
-
Smoked Cod Fillets 600.0 g
-
Oil 50.0 ml
-
Parsley, chopped 30.0 g
Preparation
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Fish Kedgeree
- Steam the rice and allow it to cool. Hard-boil, peel and chop the eggs. Slice the beans and lightly steam.
- Lightly bake the fish for 15 minutes at 160C or until cooked.
- Heat the oil in a large fry pan, add KNORR Patak’s Mild Curry Paste and rice. Add the remaining ingredients except eggs and cook like fried rice.
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Serving Suggestion
- Serve with crusty bread.
Tip – Add chopped tomato and coriander for a fresh summer style dish.
