Haddock and prawn kedgeree recipe
Kedgeree is a curried rice dish, usually featuring eggs and fish. Our easy kedgeree recipe is given a touch of luxury with the addition of meaty prawns, as well as loads of veg. Enjoy hot or cold at any time of day, this great recipe truly is that versatile.
See method- Serves 2
- 5 mins to prepare and 30 mins to cook
- 522 calories / serving
Ingredients
- 2 free-range eggs
- 100g onion
- 100g red pepper
- 100g mushrooms
- 1 tsp sunflower oil
- 150g basmati rice
- 1 tbsp curry powder
- 100g smoked haddock
- 100g cooked prawns
- 10g parsley
- 1 tbsp natural bio yogurt
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Shop ingredientsEach serving contains
- Energy
- 2205kJ 522.0kcal
- Fat
- 11g
- Saturates
- 3g
- Salt
- 1.5g
- Sugars
- 7g
of the Reference intake
Carbohydrate 65.5gProtein 38.3gFibre 3.5g
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- Boil the eggs for 5 minutes and set aside. Meanwhile, finely chop the onion and red pepper, and thinly slice the mushrooms. Heat the oil in a frying pan over a low heat. Add the chopped vegetables and cook until they are softened.
- Rinse the rice with cold water, then add to the frying pan with the curry powder. Pour in 300 ml boiling water. Stir well, cover and simmer on a low heat for 15 minutes.
- Meanwhile, simmer the haddock in a saucepan of water for 5 minutes. Drain, remove the skin and bones and flake the fish.
- Shell and chop one egg and mix into the rice, along with the haddock, prawns, parsley and yogurt. Serve and garnish with the reserved egg, chopped into pieces.
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