kedgeree

Kedgeree is the Scottish protein filled breakfast, made with smoked haddock, curry rice and boiled eggs. It is very tasty and it will keep you going for a very long time. This recipe uses fish pie mix as it adds a bit more flavour and the fish is normally ready to cook and already cut in pieces.

PREPARATION & COOKING TIME: 40 MINS

Ingredients- serves 4

400g fish pie mix or undyed smoked haddock, cut in cubes

200g basmati rice, rinsed in cold water and drained

4 eggs, boiled

100gr frozen peas

2 tbspn coconut yoghurt

1 tbsp extra virgin olive oil

1 onion, finely chopped

1 tbspn garam masala

½ lemon , juiced

75ml white wine

¼ bunch fresh coriander, chopped

• Take a medium frying pan, place olive oil and saute the onions, till they change in colour.
• Add the fish and cook for 3-5 minutes, then add the garam masala and the white wine and reduce to half

• In the meantime cook the basmati rice. Place the rice in a medium pan and cover with 1cm water, add salt and bring to the boil. Once boiled, stir with a spoon, cover with a lid and cook until all the water is absorbed. When cook, add the frozen peas on top, stir and take off the cooker. Allow the steam to just cook the peas, so keep covered

• In a separate pan, place the eggs and cover in water, add salt and bring to the boil. Once it boils, turn down the heat and cook for five minutes. Drain them in a sieve under cold running water and when cool enough to handle, peel them carefully and set aside.
• Once the white wine is reduced, add the coconut yoghurt and stir. Then add the lemon juice and stir again.

• Add the rice to the fish pan and sprinkle with the chopped coriander. At this point taste for salt
• Plate the kegeree and then add an egg for each dish, cut in quarters

NUTRITIONAL VALUE PER PORTION
energy kcal	452.5
fat	13.4
of which saturated	3.7
carbohydrates	47.7
of which sugars	2.3
fibre	2.0
protein	55.3
salt	2.0