Quick kedgeree


2 medium essential Waitrose British Free Range Eggs
270g pack smoked haddock
1 tbsp oil
50g frozen Cooks’ Ingredients Diced Onions
100g frozen peas
2 tsp medium Madras curry powder
300g tub Waitrose Indian Pilau Rice
150g tub natural yogurt


1. Place the eggs in a small saucepan and cover with water, bring to the boil and simmer for 3 minutes, cool under cold water, peel and cut into quarters.

2. Meanwhile, poach the fish in water for 3-4 minutes. Break into large flakes.

3. Heat the oil in a frying pan and fry the onions and peas for 3 minutes, add the curry powder and then the rice and cook for 2-3 minutes, stir in the fish and yogurt and cook for 1 minute. Serve with the quartered eggs. 

  • Total time: 15 minutes 15 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 2,503kJ
Fat 21.6g
Saturated Fat 3.4g
Carbohydrate 59.9g
Sugars 8.7g
Protein 40.3g
Salt 3g
Fibre 9.1g

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4 stars

Average user rating Based on 1 rating

This recipe was first published in Thu Dec 15 10:25:00 GMT 2016.