Recipe Details
| Title | Kipper kedgeree |
|
| Author | Rick Stein | |
| Portions | 4 | |
| Created | 16th February 2015 06:47 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 499.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Butter, unsalted | 50 Gram |  |
| Onions, raw | 1 Medium | |
| Salt, sea | 1 Pinch | |
| Pepper, black | 1 Pinch | |
| Curry powder | 1 Teaspoon | |
| Rice, white, basmati, raw | 300 Gram | |
| Stock, vegetable, liquid | 500 Millilitre |  |
| Egg, chicken, free range, whole, raw | 4 Medium |  |
| Kipper, raw | 160 Gram |  |
| Peas, frozen, raw | 200 Gram |
Special Dietary Requirements Suitability
| None! |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 607 |  |
| Protein | 48.75% | |
| Other Carbohydrate | 39.58% | |
| Sugar | 4.47% | |
| Fat Saturated | 48.08% | |
| Fat Unsaturated | 25.15% | |
| Fiber | 14.60% | |
| Sodium | 36.67% | |
| Salt | 38.52% | |
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Recipe Method
1. Melt the butter over a medium heat in a high-sided frying pan with a lid or a wide, shallow saucepan with a lid. Once melted, add the onion along with a pinch of salt and fry gently for 5-6 minutes, or until softened. 2. Stir in the curry powder and cook for 1-2 minutes, or until aromatic. 3.