This flavoursome dish brings together spiced rice, smoked haddock, veggies and eggs for a brekkie, brunch or tea that will fill you with glee!
- 350g dried long-grain rice
- 1 tsp ground turmeric
- 500g skinless and boneless smoked haddock fillets
- Low-calorie cooking spray
- 1 large onion, finely chopped
- 6 tbsp mild curry powder*
- 4 tsp ground coriander
- 1 medium sweet potato, peeled and diced
- 1 large carrot, diced
- 4 garlic cloves, crushed
- 5cm piece fresh root ginger, peeled and finely grated
- 2 medium red peppers, deseeded and diced
- 200g green beans, cut into 4cm pieces
- Juice of 2 lemons
- Small pack fresh coriander, chopped
- 4 eggs
- *Watch out for spice/seasoning blends that have added ingredients (like sugar, oil or starch). To protect your weight loss, count ½ Syn per level tsp/1½ Syns per level tbsp
- Put the rice, turmeric and 800ml water in a large saucepan and bring to the boil over a high heat. Stir once, cover with a tight-fitting lid and reduce the heat to low. Simmer for 15 minutes without lifting the lid, then remove from the heat and leave to stand for 5 minutes, still covered.
- While that’s happening, put the fish in a large saucepan, cover with boiling water and put over a medium heat. Bring to the boil and remove from the heat. Strain 300ml of the poaching liquid into a jug. When the fish is cool enough, break it into flakes and set aside.
- Spray a non-stick frying pan with low-calorie cooking spray and put over a medium heat. Add the onion and cook for 10 minutes or until soft. Add the curry powder, ground coriander, sweet potato, carrot, garlic and ginger, pour in the reserved poaching water and simmer for 15 minutes.
- When the sweet potato and carrot are soft, take the pan off the heat and blitz until smooth with a stick blender. Return the pan to the heat, add the red peppers and green beans and cook for 5 minutes, then add the flaked fish, lemon juice and most of the chopped coriander. Stir the rice through the fish mixture and heat through, stirring to coat everything in the spicy sauce mix.
- In the meantime, cook your eggs any way you fancy them.
- Divide the kedgeree between plates or bowls, top with the eggs and scatter over the remaining coriander to serve.
Credits: slimmingworld official