Quick kedgeree

Yield: 2 servings

Measure Ingredient
2 Eggs
200 grams Tail fillet smoked haddock
100 millilitres Milk
25 grams Butter
1 small Onion
1 225 gram long grain rice; cooked and cooled
1 tablespoon Curry paste
4 tablespoons Single cream
1 small Bunch fresh parsley
Seasoning

1 Cook the eggs in a pan of boiling water for 10 minutes. Pour the milk into a microwaveable dish and add the fish. Cover with microfilm and cook on high for three minutes until just cooked.

2 Heat the butter in a saute pan. Finely chop the onion and cook in the butter for two minutes until beginning to soften. Cool the eggs under running water, shell and roughly chop them.

3 Drain the fish and roughly flake it. Add to the pan with the rice, curry paste, eggs and cream.

4 Heat gently together for a couple of minutes until piping hot. Finely chop the parsley and stir into the pan. Season to taste. Spoon into bowls and serve.

Converted by MC_Buster.

Per serving: 261 Calories (kcal); 21g Total Fat; (69% calories from fat); 9g Protein; 11g Carbohydrate; 223mg Cholesterol; 426mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 3½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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