Quick smoked haddock kedgeree

Quick smoked haddock kedgeree

You only need 15 minutes to rustle up this hearty breakfast of eggs, smoked haddock and fragrant, veggie-studded rice. 

3 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare-
  • Cook15 mins
  • Total time15 mins

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Ingredients

  • 2 medium free range eggs
  • 270g pack smoked haddock
  • 1 tbsp oil
  • 50g Cooks' Ingredients Frozen Diced Onions
  • 100g frozen peas
  • 2 tsp medium Madras curry powder
  • 300g tub Waitrose Indian Pilau Rice
  • 150g tub natural yogurt

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,503kJ/ 595kcals

Fat

21.6g

Saturated Fat

3.4g

Carbohydrates

59.9g

Sugars

8.7g

Fibre

9.1g

Protein

40.3g

Salt

3g

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Overall rating (3/5)

3 out of 5 stars1 rating