Kedgeree (Serves 2) Cals 530pp – Jamie Oliver

Well I really don’t think enough people actually know what this dish is! Best way to describe it for me it’s similar to a biriani with smoked fish? Some will start their day with this although I tried for the first time for dinner

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250g skinless undyed smoked haddock fillet
2 large eggs
1 bay leaf
125g basmati rice
1tsp olive oil
1 tbsp madras paste (20g)
1 medium onion, finely sliced
1 chilli pepper, finely sliced
80g frozen peas
Fresh coriander, stalks chopped leaves reserved to garnish

1. Bring a large and small saucepan of water to the boil. Add the fish fillet, eggs and bay leaf to the large pan and the rice to the small pan. Cook the rice as per packet instructions and simmer the fish and the egg for 6 minutes.

2. Meanwhile heat your oil in a large dish or wok. Add the onion, chilli and coriander stalks, cooking at a medium heat for about 5 minutes until softened. Stir in the curry paste and peas and season.

3. After the 6 minutes remove the egg and haddock with a slotted spoon. The haddock should easily flake into chunky bits and you can leave the eggs to cool.

4. Drain the rice and add to the onion mix stirring well. Add the fish and a good squeeze of lemon juice and heat through while you peel and quarter the eggs.

Season before serving the egg on top of the rice mix and a generous sprinkling of coriander

Nutrition per portion*
Calories 530
Protein 42g
Carbohydrate 59g
Fat 14g
Fibre 4g

I’ve wanted to try this dish for a long time, it’s a lovely, easy, quick midweek meal or a lovely indulgent breakfast! Nom! X

*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary.

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