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Easy Peasy Kegeree!

Published Saturday, 09 November, 2013 by Beth Bradshaw

Low fat, cheap and simply delicious!



  • 100g rice (basmati)
  • 150g smoked haddock fillets
  • 10g butter
  • 1/2 onion, diced
  • 1 garlic clove
  • 2 tbsp. Mild curry powder
  • 2 eggs, soft boiled
  • sprinkle dried chilli flakes
  • handful of frozen peas
  • serves 2


1) cook the rice as the instructions on packet

2) cook the haddock in a pan of boiling water for 5 minutes

3) fry the onion and garlic together in the butter for 5 minutes, add the curry powder, peas and chilli and cook for a further 2 minutes.

4) once the haddock is cooked remove from the water and peel off the skin and flake into chunks.

5) add the cooked rice and haddock to the frying pan and stir the everything together, then place the quartered eggs on top.


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