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Kedgeree with poached egg

This curried fish and rice dish is suitable for brunch, breakfast or a main course at dinnertime. Replace traditional boiled eggs with poached

  • Prep: 5 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 542
  • Carbohydrates 63
  • Saturated Fat 4
  • Sugar 2
  • Protein 31
  • Fat 17
  • Fibre 3
  • Salt 0.7

Nutrition per serving

  • Calories 542
  • Carbohydrates 63
  • Saturated Fat 4
  • Sugar 2
  • Protein 31
  • Fat 17
  • Fibre 3
  • Salt 0.7

Ingredients

  • 300g long grain rice
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 390g pack fish pie mix, defrosted if frozen
  • 1 heaped tbsp mild or medium curry powder
  • juice 1 lemon
  • ¼ small pack parsley, chopped
  • 4 eggs

Method

  1. Cook the rice following pack instructions, then drain and set aside. Meanwhile, heat 1 tbsp of the oil in a non-stick frying pan and cook the onion and garlic for 5 mins. Toss the fish pieces with the curry powder and remaining oil. Add to the pan. Cook for another 5 mins, stirring carefully and turning the fish.

  2. Add the rice to the pan and turn up the heat, then stir well (the fish will break up a little). Cook for 1-2 mins, then stir in the lemon and parsley. Turn the heat down as low as it will go, and put on a lid.

  3. Bring a pan of water to the boil, turn down the heat and poach the eggs. Season the kedgeree and divide between plates, topping each with a poached egg.

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