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Serves 4
170g rice
600g smoked haddock or cod
2 eggs
1 onion
60ml fish or vegetable stock
315g frozen peas
A handful of fresh chives
1/4 teaspoon of turmeric
1/4 teaspoon of cayenne pepper
Salt and freshly ground black pepper
Spray Olive oil light
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Cook the rice according to the packet instructions, drain and set aside
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Poach the haddock/cod in water for 8-10 minutes or until cooked through, drain, remove any skin or bones, then flake the flesh & set aside
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Boil the eggs for 7-8 minutes, allow them to cool then cut into quarters
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Chop the onion and chives
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Spray a large frying pan with oil and cook the onion for 3-4 minutes
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Add the rice, stock and peas and cook for a further 2-3 minutes
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Add the haddock/cod, turmeric and cayenne pepper and cook for 3-4 minutes
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Serve with the eggs placed on top of the rice & garnish with chives
This Kedgeree recipe is simple to follow, low fat and suitable for vegetarians, you can change the fish, for a fish of your choice or even a large tin of tuna.
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