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