Kedgeree is traditionally served as a breakfast dish, but it also makes a great hearty weekend brunch – or try this quick, healthy version for a weeknight dinner.
SERVES 4 – 30 minutes
– 300g/10oz 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.
Step 1:Cook the rice according to the pack instructions, then drain and set aside.
Step 2:Meanwhile, heat 1 tablespoon of the oil in a non-stick frying pan and cook the onion and garlic for 5 minutes. Toss the fish pieces with the curry powder and the remaining oil. Add to the pan. Cook for another 5 minutes, stirring carefully and turning the fish.
Step 3: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 minutes, then stir in the lemon and parsley. Turn the heat down as low as it will go, and cover with a lid.
Step 4:Bring a pan of water to the boil, turn down the heat and poach the eggs. Season the kedgeree and divide among bowls, topping each with a poached egg.
Note : PER SERVING 542 kcals, protein 31g, carbs 63g, fat 17g, sat fat 4g, fibre 3g, sugar 2g, salt 0.7g