Crispy Seabream and Curry Rice
with Boiled Eggs and Peas
This recipe is inspired by the traditional Kedgeree. Our version is light and and full of textures.
Cals 539 · Prot 51 · Carbs 81 · Fat 7
Calorie Smart
20 min
This recipe is inspired by the traditional Kedgeree. Our version is light and and full of textures.
Cals 539 · Prot 51 · Carbs 81 · Fat 7
Calorie Smart
Ingredients
Seabream
Seabream
6*
330 Grams
Cumin powder
2 Grams
Salt
0.5 Tsp
Olive oil
1 Tbsp
Lemon
1 Piece
Curry rice
Basmati rice
150 Grams
Curry powder
5 Grams
Coriander powder
2 Grams
Vegetable stock cube
15*
1 Piece
Salt
0.5 Tsp
Water
300 ML
Green peas
100 Grams
To serve
Organic Eggs
5*
2 Piece
Fresh coriander
15 Grams
Allergens
*6 Fish, *15 Celery, *5 Eggs
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2253 / 539 |
| Fats (g) | 7.4 |
| of which saturated (g) | 1.9 |
| Carbohydrates (g) | 81 |
| of which sugars (g) | 3.2 |
| Fibers (g) | 5.6 |
| Proteins (g) | 50.8 |
| Salt (g) | 0.6 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil rice
Rinse the basmati rice. Add the rice, 0.5 stock cube, curry powder, coriander powder, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, fold the peas into the rice. Remove the pan from the heat and keep covered until serving.
2 Boil eggs
Meanwhile, cook the eggs in boiling water for 7-8 min or until cooked to your liking. Drain, run under cold water and peel once cooled.
Tip! If you like your eggs slightly runny, cook them for 5-7 min instead.
3 Fry seabream
Meanwhile, pat the seabream fillets dry with kitchen paper and season on both sides with the cumin and a pinch of salt. Heat a large non-stick pan with a drizzle of oil over a medium-high heat. Once hot, add the seabream, skin-side down and fry for 4 min or until crispy. Once crispy, flip and cook for 1-2 min further.
4 Serve
Slice the eggs into quarters. Slice the lemon into wedges. Finely chop the coriander leaves. Divide the seabream, rice and peas among plates. Top the rice with the eggs and coriander. Finish off with a squeeze of lemon.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?