Preparation time is 20minutes
Cook time is 35minutes
Total time is 55minutes
Serve is for 4 people
Unable to load
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 2 eggs
- 1 large onion, peeled and finely sliced
- 325grams smoked haddock, fillet, skinless
- 200grams basmati rice
- 1 1/2tablespoons curry powder
- 125grams peas, frozen
- 3tablespoons parsley, fresh, chopped
- 3tablespoons coriander, fresh, chopped
- 4tablespoons cream
Nutrition per serving
1950kJ / 468Cal
1950 Kilojoules or 468 Calories
22% of daily energy intake*
Protein
22.8grams
Fat
19.4grams
Carbs
47.5grams
Sugars
5.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This simple kedgeree is packed with flavour with plenty of curry powder and smoky flaked haddock.
Method
Step 1 of 4
Boil the eggs in a small pan for 7 minutes, drain and set aside in a bowl of cold water.
Step 2 of 4
Bring a pan of water slowly to the boil and cook the smoked haddock fillet gently for 10 minutes, covered, until the fish flakes easily. Reserve the liquid.
Step 3 of 4
Heat the oil in a large pan on medium high heat and cook the onions for 8-10 minutes. Stir in the rice and curry powder and cook for 2 minutes. Pour over 600ml of poaching liquid, place the lid on and cook for 8 minutes.
Step 4 of 4
Stir through the peas, herbs and cream and flaked haddock and cook for 2 minutes. Peel the eggs, slice into quarters and serve on top.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.