White Fish Kedgeree

with Rice and Eggs
Family-Friendly
Calorie smart
Tuck into this curried egg, fish and rice dish at any time of day.
Cooking time: 25 min
Cals 0 · Prot 0 · Carbs 0 · Fat 0
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Ingredients
Number of People:

Nile perch fillet
0 Grams

Instructions

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1 Cook
Pre-heat the oven to 200°C. Place the fish in a roasting dish with the water and the crushed lime leaves. Cover it with a lid or foil and cook for 15 minutes. Remove from the oven when ready. Drain the liquid into a bowl and cover the fish again with the lid/ foil to keep it hot.
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2 Boil
Boil the eggs for approx. 7 minutes.
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3 Fry and mix
Chop the onions. Heat a spoon of oil in a pan at medium heat and cook the onions for 3-4 minutes without burning them. Add the turmeric, cumin and a good pinch of salt and pepper and roast them quickly. Add the rice. Mix the rice well with the onion and spices.
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4 Cook
Pour in the reserved liquid from cooking the fish and stir before covering with the lid and cooking gently for approx. 15 minutes. Add more water if needed. When 5 minutes of cooking time left, add the green peas into the pan.
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5 Flake
Flake the fish with a fork, cut the eggs in wedges and chop the coriander.
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6 Serve
Mix the fish, eggs, half of the coriander and half of the squeezed lime juice in with the rice. Check the seasoning. Serve with the remaining coriander and lime juice on top.
Tips for fussy eaters
This is a huge hit in our family. I just leave the coriander and lime juice on the side.
Pro tip

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