Succulent, smoky fish fillets with aromatic curry rice
(5 votes)
Cook: 35 Mins
Serves: 4
Price: £1.40 per serving
Nutritional Information
Each 449g serving contains
Energy
1711kj
409kcal
1711kj
409kcal
20%
Fat
9.4g
9.4g
Med
13%
13%
Saturates
1.8g
1.8g
Med
9%
9%
Sugars
7.2g
7.2g
Med
8%
8%
Salt
1.57g
1.57g
High
26%
26%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
381kj/91kcal
Typical energy values per 100g:
381kj/91kcal
Ingredients
230g pack Asda Line Caught 2 Smoked Cod Fillets
300ml cold water or semi-skimmed milk
1tbsp rapeseed oil
250g Frozen for Freshness Vegetable Base Mix
2tbsp mild curry powder
2x250g packs Asda Golden Veg Micro Rice
1 reduced-salt veg stock cube, made up to 300ml
2x160g packs Asda Steam Bags Carrots, Peas & Sweetcorn
2 eggs (optional)
Method
1
Put the cod fillets in a deep-sided frying pan and cover with cold water or milk. Bring to a simmer and cook for 5 mins until cooked through. Drain the fish, discarding the liquid; set aside to cool.
2
Heat the rapeseed oil in a large pan and add the frozen veg base mix and cook for 5-6 mins until beginning to colour. Stir in the curry powder and cook for 1 min.
3
Stir in the rice and stock, stirring well. Bring to a simmer then stir in the carrots, peas and sweetcorn. Cook for 10 mins, stirring regularly.
4
Boil the eggs (optional) for 7 mins, if using, then drain and rinse under cold water. Peel and slice in half.
5
Break the cod into chunks. Gently stir into the rice and season with pepper.
6
Divide the kedgeree between 4 bowls and top each with half an egg, if using. Serve immediately.