A pared-back take on kedgeree, this simple yet delicious five-ingredient recipe is also low in fat and calories
Prep:5 mins
Serves 4
2 tbsp curry powder of your choice (we used madras)300g basmati rice600ml chicken stock400g skinless smoked haddock100g frozen peas
STEP 1Heat the oven to 180C/160C fan/gas 4. Heat an ovenproof saucepan or flameproof casserole over a medium heat and toast the curry powder for 1 min. Stir in the rice to coat it in the curry powder, then pour over the stock. Bring to the boil, then lay the haddock on top. Cover. Cook in the oven for 30 mins.STEP 2Carefully remove from the oven. Leave to rest for a minute, then stir through the peas while breaking up the haddock and fluffing the rice. Season to taste, then serve.
