Breakfast Kedgeree

Ingredients for  4  Servings

• 450g

  Smoked haddock, skinned
• 300g

  Basmati rice
• 1 tsp

  Cumin seeds, lightly crushed
• 1 tsp

  Fennel seeds, lightly crushed
• 1

  Onion, peeled and finely chopped
• 2

  Garlic cloves, crushed
• 4cm

  Piece of ginger root, peeled and grated
• 2 tsp

  Curry powder, medium
• 1

  Large carrot, peeled and diced
• 150ml

  Hot vegetable stock
• 150g

  Frozen peas
• 4

  Large eggs
• -

  Small handful of freshly chopped coriander
• -

  Salt
• -

  Low calorie cooking spray

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  Less than 30 minutes

Method

1. Place the rice in a bowl, pour over enough cold water to cover and leave it to soak for 20 minutes. Tip the rice into a sieve and run under cold water until the water is clear.
2. Put the cumin seeds and fennel seeds into a large lidded pan and heat gently for 30-40 seconds until fragrant. Tip into a bowl and set aside.
3. Spray the pan with low calorie cooking spray, add the onion, garlic and ginger and cook over a low heat for 3-4 minutes, stirring occasionally. Add the cumin seeds, fennel seeds, curry powder and carrot and cook for 1-2 minutes. Stir in the stock and bubble for 5 minutes or until the carrots are just tender.
4. Stir in the peas and soaked rice. Pour in 600ml of cold water, season with a little salt and lay the fish over the top. Bring to the boil, then cover, turn the heat down to very low and cook for 12 minutes, without lifting the lid.
5. Meanwile, place the eggs into a pan of cold water, bring to the boil and bubble for 5 minutes or until cooked to your liking. Drain and run under cold running water until cool enough to handle., the peel and half the eggs.
6. Fluff up the rice with a fork, breaking the fish into flakes. Serve with two egg halves on each plate and garnish with coriander, if you like.