Quick and spicy kedgeree

Name: Quick and spicy kedgeree
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: ['Indian']
Ingredients: 1 tbsp olive oil; 1 onion, peeled and finely chopped; 2 cloves garlic, peeled and finely chopped; 1 small piece fresh root ginger, peeled and finely chopped; 1 tbsp medium curry powder; 250g basmati rice; 300g (approx.) Co-op dyed smoked haddock fillets, skin removed; 2 handfuls frozen peas; 3 eggs; Handful fresh chopped parsley or coriander (optional)

https://www.coop.co.uk/recipes/quick-and-spicy-kedgeree

Give this easy and colourful dish a go

Feeds 4
Ready in 35 minutes

Each serving contains

Energy
20%
1665kj 394kcal
Fat
Med 13%
9.4g
Saturates
Low 9%
1.8g
Sugar
Low 13%
1.8g
Salt
Med 13%
1.66g

% of adult’s reference intake | Carbohydrates per serving : 51g

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Ingredients
Method

Ingredients

1 tbsp olive oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 small piece fresh root ginger, peeled and finely chopped
1 tbsp medium curry powder
250g basmati rice
300g (approx.) Co-op dyed smoked haddock fillets, skin removed
2 handfuls frozen peas
3 eggs
Handful fresh chopped parsley or coriander (optional)

Method

Heat the oil in a heavy based saucepan, add the onion, garlic and ginger and cook gently for 10 minutes
Add the curry powder and cook for a minute or two
Add the rice and 500ml water, cover and cook for 10 minutes
Cut the fish into chunks and add to the rice with the peas and cook for another 5 minutes
Leave to stand, covered, for 5 minutes
Meanwhile hard-boil the eggs
Divide the rice mixture between 4 bowls
Cut the eggs into quarters and scatter over the rice