Kedgeree omelette
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- about 250g smoked haddock fillet
- 400ml milk
- 1 oniondiced
- sunflower oil
- 1 tsp turmeric
- 100g frozen peas
- 2 tbsp korma curry paste
- ½ pouch cooked pilau rice
- 4 eggs
- chopped to make 2 tbsp flat-leaf parsley
- to serve mango chutney, lemon wedges, and a leafy salad
Nutrition: per serving
- kcal618
- fat30.6g
- saturates9.3g
- carbs33.3g
- fibre6.6g
- protein49.1g
- salt4.1g
Method
step 1
Put the fish in a snug-fitting pan so the milk covers it. Cover with a lid and bring gently to a simmer. As soon as the milk begins to bubble, turn off the heat and leave the fish covered for 5 minutes.
step 2
Fry the onion in 1 tbsp oil until it is soft, then add the turmeric. Add the peas, korma paste and rice and cook for about 5 minutes, until heated through. Lift out the fish from the milk, remove the skin and bones, and flake into chunks. Stir this through the rice mix.
step 3
Whisk two eggs at a time with 1 tbsp of the chopped parsley and season. Heat 1 tsp oil in another frying pan and make a thin omelette. When the egg has set, put half the kedgeree into the omelette before folding. Repeat with the other eggs and remaining kedgeree.
step 4
Serve with a dollop of mango chutney, lemon wedges and a leafy salad.
