Kedgeree
-
Prep Time
10 MINS
-
Cook Time
30 MINS
- KCals 423
- Carbs 59G
Ingredients
- 240 g smoked haddock
- 500 ml water
- 1 bay leaf
- low-calorie cooking spray
- 1 onion, peeled and diced
- 2 tsp curry powder
- 200 g basmati rice
- 1 stock cube (chicken, vegetable, or fish)
- 100 g frozen peas, defrosted
- 3 boiled eggs, quartered
- 1 tbsp chives, chopped
- 1 wedge lemon, cut into wedges
Instructions
-
Add the haddock to a saucepan and pour over the water. Add the bay leaf, and poach for 6 minutes until cooked and flakey. Remove the haddock from the pan, place on a plate, and then break up into flakes. Leave to one side. Reserve the poaching liquid for later.
-
Spray a frying pan with low-calorie cooking spray, and set on a medium heat. Add the onion, and fry for 6-8 minutes — until it begins to soften and colour.
-
Add the curry powder and the rice to the frying pan and stir to coat.
-
Add the residual poaching liquid to the frying pan and crumble in the stock cube. Cook on a high heat for 10 minutes. Remove from the heat and cover with a lid. Leave for 10 minutes.
-
Stir through the peas and cover for another minute, then add the flaked haddock. Stir lightly so as not to break up the fish too much.
-
Remove the bay leaf, then place the boiled eggs and chopped chives on top. Serve with a wedge of lemon.