Kedgeree omelette
Published: March 25, 2015 at 4:59 PM
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Serves 2
Easy
Total time: 25 mins
0 reviews
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Kedgeree is a classic dish of curried rice, flaked, smoked fish and hard-boiled eggs. In this version, we've updated the classic by substituting the boiled eggs for an omelette to wrap the Kedgeree in
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Ingredients
Nutrition
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about 250g smoked haddock fillet
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400ml milk
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1 onion
diced
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sunflower oil
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1 tsp turmeric
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100g frozen peas
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2 tbsp korma curry paste
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½ pouch cooked pilau rice
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4 eggs
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chopped to make 2 tbsp flat-leaf parsley
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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
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Method
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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.
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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.
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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.
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step 4
Serve with a dollop of mango chutney, lemon wedges and a leafy salad.
Check out more of our omelette recipes here...
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