Smoked haddock kedgeree
Mildly spiced rice with flaked smoked haddock and boiled eggs, a classic supper.
- Time40 min
- LevelMedium
- Costabout £2.75 a head
Ingredients
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Method
- 1
Poach the haddock in the milk in a covered pan for 6 minutes. Lift out, flake and discard the skin, keeping the milk.
6 min - 2
Boil the eggs for 8 minutes, cool under cold water, then peel and quarter.
8 min - 3
Cook the rice following the pack instructions, adding the peas for the last 3 minutes. Drain.
- 4
Soften the onion in the butter for 6 minutes. Add the curry powder for 1 minute.
6 min - 5
Stir in the rice, haddock and a splash of the poaching milk and heat through gently.
- 6
Top with the eggs and parsley and serve with 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.