Slimming World Kedgeree – Syn Free
A long forgotten classic, revived
To me, Kedgeree was one of those long-forgotten recipes. The type of thing that your mother would make occasionally for a child, forgotten about after leaving home. This was the position I was in towards the end of last year. One of my friends had shared this on our local Slimming World group and, I simply had to find a recipe and make it again.
I was glad I did. I’d completely forgotten just how nice the dish is. I’m not even the type of person that goes mental over seafood dishes either. I suppose it’s just one of those home comforts.
Kedgeree is another one of those quick and simple recipes as you can prepare all the ingredients together. Whilst your fish is poaching, you can be preparing the rice and hard-boiling the eggs. I would say that this one is ready within about half an hour.
- 250 g Smoked Haddock
- 200 g Basmati Rice
- 1 Onion chopped
- 1 Chicken Stock Cube
- 100 g Peas
- 3 Hard Boiled Eggs
- 400 ml Water
- 1 Bay Leaf
- 2 tsp Curry Powder
- Half a lemon
- 1 Bay leaf
- Chopped Chives
Poach the smoked haddock in the 400g water with a bay leaf.
Spray a large frying pan / wok with Fry Light and stir fry the onion until it begins to change colour.
Add the curry powder and the rice to the frying pan to slick the rice.
Remove the haddock from the pan, flake and place to one side. Don't get rid of the poaching water!
Add the liquid from poaching the haddock to the frying pan, together with a stock cube. Cook on a high heat for 5 minutes. Turn off and cover for 10 minutes.
Stir in the peas and cover for another minute.
Stir in the flaked haddock and place the boiled eggs and a sprinkling of chives on top. Finish with a squeeze of lemon juice.