Lazy Sunday Smoked Haddock Kedgeree
- 16 - 30 Minutes
- Serves 2
- 1 pack Tilda Pilau Steamed Basmati Rice
- 1 tbsp oil
- 1 onion, finely chopped
- 300g smoked haddock fillet, skinned and cubed
- 2 tsp tikka masala curry paste
- 100g frozen peas (defrosted)
- 2 tbsp chopped parsley
- 2 hard-boiled eggs
- 1 lemon
Heat the oil in a large frying pan and fry the onion until soft.
Add the curry paste and the haddock for 3 - 4 minutes.
Meanwhile, heat the rice according to the pack instructions then add to the pan with the peas and heat through.
Stir in the parsley and season to taste.
Serve piping hot garnished with the eggs and a squeeze of lemon juice.