Ingredients

The following ingredients have 4 Servings
  • 250 g Smoked Haddock
  • 200 g Basmati Rice
  • 1 Onion (Chopped)
  • 1 Chicken/Veg/Fish Stock cube
  • 100 g Peas
  • 3 Boiled Eggs
  • 400 ml Water
  • 1 Bay Leaf
  • 2 tsp Curry Powder
  • 1 wedge Lemon
  • Some Chopped chives (for garnish)
  • Low calorie cooking spray

Instruction

  • In a pan poach the smoked haddock in 400ml of water with a bay leaf (you could use milk if you like, but don't forget to adjust calories etc accordingly!)
  • Mist a large frying pan with low calorie cooking spray and sweat an onion until it begins to colour
  • Add the curry powder and the rice to the frying pan to slick the rice
  • Place the haddock on a plate and flake. Set aside.
  • Add the residual poaching liquor to the frying pan together with a stock cube. Cook it on a high heat for 10 minutes, then turn off, cover & leave for 10 minutes
  • Stir through the peas and cover for another minute, then add the flaked haddock
  • Place the boiled eggs & chopped chives on top. Finish with a squeeze of lemon juice.