Kedgeree with poached egg

30-60 minutes 4 servings 600 kcal or less anglo indian recipes breakfast brunch healthy recipes rice smoked haddock recipe

N/A

Source

Ingredients

300g long grain rice

2 tbsp olive oil

1 onion , finely chopped

2 garlic cloves , finely chopped

390g pack fish pie mix, defrosted if frozen

1 heaped tbsp mild or medium curry powder

juice 1 lemon

¼ small pack parsley , chopped

4 eggs

Method

Cook the rice following pack instructions, then drain and set aside. Meanwhile, heat 1 tbsp of the oil in a non-stick frying pan and cook the onion and garlic for 5 mins. Toss the fish pieces with the curry powder and remaining oil. Add to the pan. Cook for another 5 mins, stirring carefully and turning the fish.

Add the rice to the pan and turn up the heat, then stir well (the fish will break up a little). Cook for 1-2 mins, then stir in the lemon and parsley. Turn the heat down as low as it will go, and put on a lid.

Bring a pan of water to the boil, turn down the heat and poach the eggs. Season the kedgeree and divide between plates, topping each with a poached egg.