Smoked cod kedgeree

Smoked cod kedgeree

Succulent, smoky fish fillets with aromatic curry rice

, 17 December 2020

(2 votes)

Smoked cod kedgeree
  • 35 Mins

  • Serves: 4

  • Price: £1.40 per serving

Nutritional Info
Each 449g serving contains
  • Energy

    1710KJ

    409KCAL

    20%
  • Fat

    9.4g

    low

    13%
  • Saturates

    1.8g

    low

    9%
  • Sugars

    7.2g

    low

    8%
  • Salt

    1.57g

    med

    26%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 381kJ/91kcal.
Ingredients
  • 230g pack Asda Line Caught 2 Smoked Cod Fillets
  • 300ml cold water or semi-skimmed milk
  • 1tbsp rapeseed oil
  • 250g Frozen for Freshness Vegetable Base Mix
  • 2tbsp mild curry powder
  • 2x250g packs Asda Golden Veg Micro Rice
  • 1 reduced-salt veg stock cube, made up to 300ml
  • 2x160g packs Asda Steam Bags Carrots, Peas & Sweetcorn
  • 2 eggs (optional)
Method
  • Put the cod fillets in a deep-sided frying pan and cover with cold water or milk. Bring to a simmer and cook for 5 mins until cooked through. Drain the fish, discarding the liquid; set aside to cool.

  • Heat the rapeseed oil in a large pan and add the frozen veg base mix and cook for 5-6 mins until beginning to colour. Stir in the curry powder and cook for 1 min.

  • Stir in the rice and stock, stirring well. Bring to a simmer then stir in the carrots, peas and sweetcorn. Cook for 10 mins, stirring regularly.

  • Boil the eggs (optional) for 7 mins, if using, then drain and rinse under cold water. Peel and slice in half.

  • Break the cod into chunks. Gently stir into the rice and season with pepper.

  • Divide the kedgeree between 4 bowls and top each with half an egg, if using. Serve immediately.