Quick kedgeree with boiled eggs recipe

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quick kedgeree with poached egg HERO
  • Rating: 5 stars
  • Cost per serving: 74p
  • 10 mins to prepare and 18 mins to cook Takes: 10 mins to prepare and 18 mins to cook
  • 6 Serves: 6

Cook the rice in boiling salted water following packet instructions.

Meanwhile, put the haddock in a large frying pan with just enough water to cover. Bring to simmering point, then simmer for 2-3 minutes, until tender. Or place the fish in a covered microwave-proof dish and cook for 2-3 minutes. Drain, skin and flake the haddock, discarding any bones.

Melt the butter in a saucepan. Fry the onion over a low heat until tender, then add the curry paste and chilli (if using) and cook for 1-2 minutes. Add the cooked rice and fish. Season well. Stir over a moderate heat for about 5 minutes until hot, then stir in the parsley and lemon juice.

Meanwhile, boil the eggs in water for 6 minutes, drain and cool under cold running water. Shell the eggs, quarter and arrange on top of the kedgeree to serve.

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  • 200g (7oz) long grain rice
  • 375g (12oz) smoked haddock fillets
  • 15g (½oz) butter
  • ½ onion, finely chopped
  • 2tsp mild korma curry paste
  • ½ red chilli, finely chopped (optional)
  • small handful fresh parsley, chopped
  • ½ lemon, juiced
  • 4 eggs
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Each serving contains
  • Calories 260 13%
  • Sugar 1g 1%
  • Fat 8g 11%
  • Saturates 2.5g 13%
  • Salt 1.4g 23%
of an adult's Reference Intake amount. Find out more
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