Kedgeree
A healthy version of a classic fish, rice and egg brunch that still packs a spicy punch. Serves 2. Prep time: 40 minutes
Ingredients
- 150ml skimmed milk
- 1 fillet skinless white fish, such as haddock (about 140g)
- 160g frozen peas or petit pois
- 120g brown rice (uncooked weight)
- 150ml water
- 1 teaspoon vegetable oil
- 1 small onion, chopped
- 1 teaspoon curry powder
- Small handful parsley, chopped
- 2 medium eggs, boiled to taste and peeled
- ½ lemon, cut into wedges
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