Servings | Prep Time | Cook Time |
---|---|---|
4 | 0 mins | 0 mins |
1. | Soak the fish in cold water for 30 minutes to remove some of the salt. Poach in fresh water for 15 minutes. |
2. | Drain and flake, removing all the skin and bones. Mix with the rice and peas. |
3. | Melt the spread in a saucepan, add all the ingredients. |
4. | Stir continuously over a low heat for 3 - 5 minutes until thoroughly heated. |
5. | Serve garnished with parsley and the eggs and your choice of mixed vegetables. |
There are 360 calories in 1 serving of Kedgeree.
Calorie split: 30% fat, 38% carbs, 32% protein.
|
Serving Size | 1 serving |