Delicious Traditional Kedgeree 

Serves 4
1 Onion, finely sliced (s)
1 lemon, sliced into wedges (s)
1 tsp Coriander
1 tsp Turmeric
2 Bay leaves
2 tsp Curry powder
4 fresh boiled eggs (p)
300g Long grain rice
300g Smoked haddock fillet, with skin on (p)
330mL Skimmed milk (1Hea/4=0.25 syn per person)
600g water
Handful of chopped parsley
Handful of chopped coriander
S & P


In a large saucepan, sprayed with frylight, add the onions, herbs & spices, cook until soft. Add the rice & water, season, bring to the boil then reduce the heat & simmer for 10 mins, drain in a sieve & cover, place it on top of the saucepan & steam for 10 mins.
In the meantime, in a frying pan, place the haddock, bay leaves & the milk. Poach for 10 mins, remove from the milk, remove the skin & flake the fish, check & remove any remaining bones. Boil the eggs for 4-5 mins then run under cold water to stop the cooking, peel & cut into quarters, mix the fish, eggs & rice, season to taste, serve while hot with a lemon wedge.

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