Easy Kedgeree

Serves

4

Prep Time

12 minutes

Cook Time

30 minutes

Ingredients

2 tbsp curry powder
7 oz (200 g) basmati rice
1 pt (500 ml) chicken stock
10.5 oz (300 g) skinless smoked haddock
5.6 oz (160 g) frozen peas
4 eggs, boiled

Nutrition

(Per Serving)

Calories

350

Fats

6 g

Protein

27 g

Carbs

47 g

Instructions

  • Preheat oven to 350°F (180°C).
  • Toast curry powder in an oven-proof pan for 1 minute. Add rice and chicken stock, bring to a boil, and lay haddock on top.
  • Cover pan and place in oven to bake for 30 minutes.
  • Remove from oven and rest briefly. Flake haddock and stir through rice and peas. Season to taste with salt and pepper. Serve with boiled eggs on side.