Quick smoked haddock kedgeree with peas and boiled egg

Name: Quick smoked haddock kedgeree with peas and boiled egg
Total time: 30 min
Cuisine: British Indian
Ingredients: 400g undyed smoked haddock fillets; 300g basmati rice; 1 onion, finely chopped; 2 tsp gluten free mild curry powder; 4 eggs; 150g frozen peas; 1 lemon, cut into wedges; 2 tbsp fresh parsley, chopped; 600ml water; 2 tsp low fat cooking spray

Fragrant curried rice with flaky smoked haddock, sweet peas and a soft boiled egg, ready in 30 minutes.

Time30 min
LevelEasy
Costabout £1.88 a head

4 servings

Ingredients

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400 gundyed smoked haddock fillets
300 gbasmati rice
1onionfinely chopped
2 tspgluten free mild curry powder
4eggs
150 gfrozen peas
1lemoncut into wedges
2 tbspfresh parsleychopped
600 mlwater
2 tsplow fat cooking spray

Method

1
Put the haddock in a wide pan, cover with water and simmer gently for 5 minutes until it flakes. Lift out, flake the fish and discard the skin.
5 min
2
Boil the eggs in a pan of water for 7 minutes, then cool in cold water and peel.
7 min
3
Spray a large pan and soften the onion for 5 minutes. Stir in the curry powder for 30 seconds.
5 min
4
Add the rice and the water. Cover and cook over a low heat for 12 minutes.
12 min
5
Stir in the peas and fish, cover and leave for 3 minutes. Season with black pepper.
3 min
6
Serve topped with halved eggs, parsley and lemon wedges.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.