Recipe Details
Title | Kipper kedgeree |
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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
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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.