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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.
Typical values per serving:
This recipe was first published in December 2016.