Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 75 grams | Butter |
| \N \N | Double the volume of milk to the rice |
| 50 grams | Undyed smoked haddock |
| ½ \N | Red onion; finely chopped |
| 2 tablespoons | Mild curry powder |
| 2 \N | Apples; cored, cut into 8 |
| \N \N | ; pieces each |
| 2 fluid ounce | Double cream |
| 1 tablespoon | Chopped fresh parsley |
| 1 tablespoon | Snipped fresh chives |
1 Melt 25g butter in a heavy-based frying pan. Add the onion, milk, rice and haddock and 1 tbsp curry powder. Cook until all the liquid is absorbed and the rice is tender.
2 Fry the apple in 25g butter and add the remaining curry powder. Stir the cream, parsley, chives and remaining butter into the cooked kedgeree, check the seasoning, and serve immediately with the curried apples.
Converted by MC_Buster.
Per serving: 732 Calories (kcal); 62g Total Fat; (73% calories from fat); 2g Protein; 49g Carbohydrate; 164mg Cholesterol; 624mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 3 Fruit; 12 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.