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    Quick kedgeree

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    Quick kedgeree

    • Total time: 15 minutes 15 minutes

    Serves: 2


    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. 

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