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Nutrition: per serving

  • kcal542
  • fat17g
  • saturates4g
  • carbs63g
  • sugars2g
  • fibre3g
  • protein31g
  • salt0.7g

Method

  • step 1

    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.

  • step 2

    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.

  • step 3

    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.

Recipe from Good Food magazine, April 2014

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Overall rating

A star rating of 4.1 out of 5.25 ratings
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