Smoked haddock kedgeree with brown rice

Name: Smoked haddock kedgeree with brown rice
Total time: 45 min
Cuisine: British
Ingredients: 300g brown rice; 400g undyed smoked haddock fillets; 4 eggs; 1 onion, finely chopped; 2 tsp mild curry powder, gluten free; 1 lemon, cut into wedges; 100g frozen peas; 10g fresh parsley, chopped; 5ml low fat cooking spray; 500ml water

A lighter kedgeree with flaky smoked haddock, curry spices and nutty brown rice. Big, warming and very filling.

Time45 min
LevelEasy
Costabout £2.38 a head

4 servings

Ingredients

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300 gbrown rice
400 gundyed smoked haddock fillets
4eggs
1onionfinely chopped
2 tspmild curry powdergluten free
1lemoncut into wedges
100 gfrozen peas
10 gfresh parsleychopped
5 mllow fat cooking spray
500 mlwater

Method

1
Cook the rice in plenty of boiling water for 25 minutes, until tender. Drain well.
25 min
2
Meanwhile, put the haddock in a wide pan with the water. Bring to a simmer and poach for 6 minutes, until it flakes. Lift out and flake, removing any skin and bones.
6 min
3
Boil the eggs for 8 minutes, then cool in cold water, peel and quarter.
8 min
4
Spray a large pan with low fat cooking spray. Soften the onion over a medium heat for 6 minutes. Stir in the curry powder and cook for 1 minute until it smells toasty.
6 min
5
Add the rice and peas with a splash of the fish poaching liquid. Warm through for 3 minutes. Fold in the haddock gently.
6
Top with the egg, parsley and a squeeze of lemon.

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.