Quick kedgeree with boiled eggs

• Rating: 5 stars
• Takes: 10 mins to prepare and 18 mins to cook
• Serves: 6

Ingredients

• 200g (7oz) long grain rice
• 375g (12oz) smoked haddock fillets
• 15g (½oz) butter
• ½ onion, finely chopped
• 2tsp mild korma curry paste
• ½ red chilli, finely chopped (optional)
• small handful fresh parsley, chopped
• ½ lemon, juiced
• 4 eggs

Each serving contains 260 calories, 1g sugar, 8g fat, 2.5g saturates and 1.4g salt.

Method

Cook the rice in boiling salted water following packet instructions.

Meanwhile, put the haddock in a large frying pan with just enough water to cover. Bring to simmering point, then simmer for 2-3 minutes, until tender. Or place the fish in a covered microwave-proof dish and cook for 2-3 minutes. Drain, skin and flake the haddock, discarding any bones.

Melt the butter in a saucepan. Fry the onion over a low heat until tender, then add the curry paste and chilli (if using) and cook for 1-2 minutes. Add the cooked rice and fish. Season well. Stir over a moderate heat for about 5 minutes until hot, then stir in the parsley and lemon juice.

Meanwhile, boil the eggs in water for 6 minutes, drain and cool under cold running water. Shell the eggs, quarter and arrange on top of the kedgeree to serve.