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Quick smoked haddock kedgeree

Quick smoked haddock kedgeree

By Ethan Cruz
0’ Prep time
15’ Cook time
15’ Total time
595 Calories
2 Serving

Summary

You only need 15 minutes to rustle up this hearty breakfast of eggs, smoked haddock and fragrant, veggie-studded rice.
Ethan Cruz 0 Followers

Step by Step

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Step 1

Place the eggs in a small saucepan and cover with water, bring to the boil and simmer for 3 minutes, cool under cold water, peel and cut into quarters.
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Step 2

Meanwhile, poach the fish in water for 3-4 minutes. Break into large flakes.
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Step 3

Heat the oil in a frying pan and fry the onions and peas for 3 minutes, add the curry powder and then the rice and cook for 2-3 minutes, stir in the fish and yogurt and cook for 1 minute. Serve with the quartered eggs.

Ingredient

  • Frozen peas
    Frozen peas
    100 grams
  • Smoked haddock fillets
    Smoked haddock fillets
    270 grams
  • Waitrose indian pilau rice
    Waitrose indian pilau rice
    300 grams
  • Cooks' ingredients frozen diced onions
    Cooks' ingredients frozen diced onions
    50 grams
  • Madras curry powder
    Madras curry powder
    2 tsp
  • Oil
    Oil
    1 tbsp
  • Medium free range eggs
    Medium free range eggs
    2
  • Natural yogurt
    Natural yogurt
    150 grams
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