Courgette and Haddock Kedgeree

🧂 Ingredients

• 200 g brown basmati rice
• 2 eggs
• 3 tbsp coconut oil
• 6 spring onions

  (finely sliced)
• 2 medium onion

  (peeled and finely chopped)
• 2 medium courgettes

  ((300g) chopped into 0.5cm cubes)
• 1 large carrot

  ((100g) grated)
• 200 g smoked oily fish fillets

  (skinned and cut into small bite size pieces.)
• 220 g frozen peas
• 2 tbsp mild curry powder
• 100 g baby spinach
• 40 g sultanas/raisins

  (optional)

Instructions

• 1 Bring a saucepan of water to the boil and cook the rice as per the packet
  instructions - usually about 20/25 minutes.
• 2 Add in the eggs with the rice so that they can be hard-boiled. Take them out and
  leave to cool after about 10 minutes.
• 3 In a large wok or saucepan, heat the coconut oil on a medium heat before adding
  in the onions. Fry for a few mins until they turn translucent and soft.
• 4 Add the spring onions, courgette and carrots. Stir occasionally until the mix
  has started to soften.
• 5 Add in the smoked haddock and stir until the fish is almost cooked.
• 6 Chuck in the frozen peas and curry powder and give everything a good mix
  together.
• 7 After 5 minutes or so you can add in the baby spinach and allow it to all wilt,
  stirring occasionally.
• 8 Add the sultanas.
• 9 Once the rice is cooked, drain the water away and then add the rice into the
  wok/saucepan and give it all one last mix together.
• 10 Serve with the bolied egg de-shelled and sliced to go on top.

Nutrition Info