Kedgeree: A tasty and satisfying supper fish for the whole family. Light Meals Starters Recipe place of origin India / United Kingdom. This recipe you can eat hot or cold.
Light Meals Starters
These recipes are ideal for lunch or a light supper at the end of a long day. Some of these recipes are suitable when you want to make more of a meal but don’t want to splash out on Points. Others such as the roasted Tomatoes on Toast and the recipes below make for a very special weekend breakfast.
- Per Recipe 17½
- Per Serving 4½
- Serves 4
Preparation and cooking time: 25 minutes
Calories per serving: 335
Freezing: Not recommended
This makes a wonderful starter for six or an excellent weekend breakfast for four.
- 200 g (7 oz) long-grain rice
- 2 tablespoons medium curry powder
- 2 eggs
- 400 g (14 oz) smoked haddock fillets
- 300 ml (½ pint) fish or vegetable stock
- Garlic low-fat cooking spray
- 1 white onion, chopped
- 2 tablespoons chopped fresh parsley
- 2 tomatoes, each cut into 6 wedges
- Salt and pepper
- Put the rice and curry powder in a pan and cover with water.Bring to the boil, cover and simmer for 10 minutes.
- Meanwhile, hard-boil the eggs in simmering water for 8 minutes.
- Place the haddock and stock in a large frying pan, cover and cook for 6 minutes (until the fish flakes easily).
- Using the low-fat cooking spray, cook the onion until just starting to brown.
- When the fish is cooked, skin and flake the flesh.
- When the eggs are cooked, plunge into cold water to cool and then remove the shells. Cut into wedges.
- When the rice is cooked, drain if necessary and then stir in a tablespoon of chopped parsley, the cooked onion, and cooked fish. Season with salt and pepper to taste.
- Divide the Kedgeree between four serving plates, garnish with wedges of egg and tomato and sprinkle with the remaining parsley. Serve immediately.