See also Tokyo Japanese Wakame Seaweed Soup

Kedgeree Recipe | Rice Recipes | Tesco Real Food

Ingredients For The Dish:

  • 1/4 cup [60 g] butter or margarine
  • 1/2 cup [125 mL] finely chopped onion
  • 1 garlic clove, finely minced
  • 2 celery stalks with leaves, diced
  • 1/4 cup [60 mL] celery leaves, minced
  • 1 tart apple, cored, peeled and chopped
  • 1 to 2 tablespoons [15to 30 mL] curry powder
  • 1 cup [250 mL] long grain rice
  • 2 cups [500 mL] chicken broth or water
  • 1 teaspoon [5 mL] salt
  • 2/3 cup [160 mL] milk or cream
  • 1 pound [454 g] cooked cod, haddock or salmon

Directions For The Dish:

In an 8-cup [2-L] dish, melt butter for 2 minutes on ‘MAXIMUM’.

See also Boiled Lobsters

Well mix in onion, garlic, celery dices with leaves and chopped apple.

Microwave for 5 minutes on ‘MAXIMUM’.

Well mix in curry powder.

Well mix in rice, chicken broth or water, salt and milk or cream.

Cover and microwave for 20 minutes on ‘MEDIUM-MAXIMUM’, stirring after 10 minutes.

Leave to rest for 15 minutes; mix in cooked fish.


Enjoy delicious recipes with Tokyo Japanese.

See also Crabmeat-Flavored Pollock au Gratin