Kedgeree
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Prep Time
10 MINS
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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
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Place the haddock in a saucepan and pour over the water. Then add the bay leaf and poach for 6 minutes, until cooked through and flakey. Remove from the pan and place on a plate, then break up into flakes and leave to one side. Keep the poaching liquid to one side for later.
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Spray a frying pan with low-calorie cooking spray, and set on a medium heat.
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Add the curry powder and the rice to the frying pan, and stir to coat.
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Add the residual poaching liquid to the frying pan, then crumble in the stock cube. Cook the mixture on a high heat for 10 minutes, then remove from the heat and cover with a lid. Leave for a further 10 minutes.
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Stir the peas into your pan, and cover for another minute. Then add the flaked haddock, stirring lightly so as not to break up the fish too much.
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Remove the bay leaf, then place the boiled eggs and chopped chives on top. Serve with a wedge of lemon.