This spicy rice dish combines flaked haddock with a soft boiled egg
(27 votes)
Cook: 25 Mins
Serves: 4
Price: £1.77 per serving
Nutritional Information
Each 409 serving contains
Energy
1489kj
356kcal
1489kj
356kcal
18%
Fat
9.0g
9.0g
Med
13%
13%
Saturates
0.8g
0.8g
Low
4%
4%
Sugars
4.1g
4.1g
Low
5%
5%
Salt
1.43g
1.43g
Med
24%
24%
of your reference intake.
Typical energy values per 100g:
364kj/87kcal
Typical energy values per 100g:
364kj/87kcal
Ingredients
220g pack Asda 2 Smoked Haddock Fillets
300ml cold water or semi-skimmed milk
1tbsp rapeseed oil
250g Frozen for Freshness Vegetable Base Mix
2tbsp mild curry powder
2 x 250g packs Asda Golden Veg Micro Rice
1 reduced-salt vegetable stock cube, made up to 300ml
2 x 160g Asda Steam Bags Carrots, Peas & Sweetcorn (from 4-pack)
2 medium eggs (optional)
Method
1
Put the haddock into a deep-sided frying pan and cover with the cold water or milk. Bring to a simmer for 5 mins, until cooked through. Drain the fish, discarding the cooking liquid, and set aside to cool.
2
Heat the oil in a large pan over a medium setting. Add the vegetable base mix and cook for 5-6 mins, until beginning to colour. Stir in the curry powder and cook for 1 min.
3
Add the rice and the stock, stirring well. Bring to a simmer then stir through the carrots, peas and sweetcorn. Reduce the heat and cook for 10 mins, stirring regularly.
4
Boil the eggs for 7 mins, if using, then drain and rinse under cold water. Peel and slice in half.
5
Peel the skin from the haddock and break the flesh into chunks. Gently stir into the rice mixture and season with ground black pepper.
6
Divide the kedgeree between 4 bowls and top each one with half a boiled egg, if using. Serve immediately.