Here’s another recommended recipe we found from BBC Good Food.
Reference Link:
Easy kedgeree:

Ingredients

• 2 tbsp curry powder of your choice (we used madras)
• 300g basmati rice
• 600ml chicken stock
• 400g skinless smoked haddock
• 100g frozen peas

Method

• STEP 1

  Heat the oven to 180C/160C fan/gas 4. Heat an ovenproof saucepan or flameproof casserole over a medium heat and toast the curry powder for 1 min. Stir in the rice to coat it in the curry powder, then pour over the stock. Bring to the boil, then lay the haddock on top. Cover. Cook in the oven for 30 mins.

• STEP 2

  Carefully remove from the oven. Leave to rest for a minute, then stir through the peas while breaking up the haddock and fluffing the rice. Season to taste, then serve.

Recipe tip

Adding extras

If you have some coriander, roughly chop it and scatter over the finished dish. Eggs aren’t essential, but if you’re having this for brunch, poach eggs in simmering water for 2-3 mins and serve over the kedgeree. Or, boil eggs for 7 mins, then peel and halve before use them to top the kedgeree.

Jeannie notes.. Above is curated for evaluation and recommendation from BBC Good Food

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Easy kedgeree

reco low-cal