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Smoked haddock kedgeree #3

Calories per serving 415.

ingredients

serves 4
2 eggs
2 teaspoons sunflower oil
250 g (9 oz) long grain white rice
1 onion, chopped
1 tablespoon medium curry powder
700 ml (1 1/2 pints) fish stock
350 g (12 oz) smoked haddock, skinned and cubed
100 g (3 1/2 oz) frozen peas
3 tablespoons O% fat Greek style plain yogurt
2 tablespoons chopped fresh parsley
salt and freshly ground black pepper

method

1. Boil the eggs in a small saucepan of boiling water this will take 10 minutes. Drain the eggs and peel them.

2. Heat the oil in a large saucepan, and add the rice, onion and curry powder Stir to make sure the rice grains are evenly coated with the curry powder and oil, and cook for I minute.

3. Add the stock and bring to the boil. Simmer for 10 minutes, by which time at least half of the stock will be absorbed.

4. Add the haddock and peas, and cook for a further 6-8 minutes; take care not to stir too much, or the fish will break up.

5. Fold in the yogurt and season to taste. Sprinkle over the chopped parsley. Cut the hard boiled eggs into quarters, arrange them over the top, and serve.

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