I came up with this Kedgeree Slimming World recipe after a couple of attempts with ordinary versions I found online. This one’s straightforward, fairly quick and fills the kitchen with a gorgeous smell from the spices.
Perfect for a slow Sunday brunch when you have time for something special.
Serves 1 or 2
Syns Syn free if using the milk as a HexA
Time 40 minutes
1 large onion
1 tsp ground coriander
1 tsp ground turmeric
2 tsp curry powder
250ml semi skimmed milk
120g brown rice
200g smoked haddock
2 or 3 eggs
Handful of frozen petit pois
1 – Chop the onion finely and fry in frylight until softened but not coloured.
2 – Add the coriander, turmeric and curry powder, stir well and cook for a further three minutes.
3 – Add the rice, milk and water and simmer the mix with the lid on the pan for 20-30 minutes (leave the lid on and the rice will absorb all of the liquid).
With 10 minutes left to go:
4 – Boil the eggs for eight minutes.
5 – Boil the petit pois for five minutes and drain.
6 – Cook the haddock. I use a covered dish and microwave for three minutes.
7 – Peel the eggs and chop into four to six pieces each.
8 – Once the rice has absorbed the liquid, add the eggs, petit pois and haddock.
9 – Stir to combine and serve straightaway.