Kedgeree with poached egg
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 300g long grain rice
- 2 tbsp olive oil
- 1 onionfinely chopped
- 2 garlic clovesfinely chopped
- 390g pack fishpie mix, defrosted if frozen
- 1 heaped tbsp mild or medium curry powder
- juice 1 lemon
- ¼ small pack parsleychopped
- 4 eggs
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.
