Category
Servings
4
Prep Time
30 minutes
Cook Time
45 minutes
Author:
Michele Cooper
This recipe is part of a range of recipes - "1 recipe 4 ways"
This recipe links into the Base recipe, that also links into 4 other recipes
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For the whole recipe:
1774 Calories / 60.8g Carbs / 115g Protein / 112.7g Fat
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Per portion (4 portions)
444 Calories / 15.2g Carbs / 28.7g Protein / 28.2g Fat

Ingredients
Follow the recipe for Rice Base Dish
300g Smoked haddock - leave the fish whole as it will naturally break up whilst cooking and when you stir it through the rice
4 Boiled eggs
20g Olive oil
2 garlic cloves - chopped finely
2 Tsp (10g) Fresh ginger - chopped finely
3tsp Curry Blend
400ml Coconut milk
25g Fresh parsley - chunky chopped
Directions
Follow the instructions for the Rice Base Dish
Add to a nonstick a saucepan pan, coconut milk, 2 tsp Curry Blend and Haddock
Bring the ingredients to almost boiling and then turn down to a gentle simmer - simmer until all the fish is cooked, stirring occasionally. This will take about 10 - 15 minutes
Add to a nonstick a frying pan, olive oil, 1tsp Curry Blend, garlic and ginger. Mix and bring to temperature
Add the whole boiled eggs. Fry for 1 minute
Chunky chop the boiled egg
Now add all the ingredients, including the fresh parsley to the Rice Base recipe and stir through
This can be quickly stir fried to reheat the rice dish or popped in the fridge
To reheat, either stir fry or microwave. If reheating in the oven, make sure you cover the dish with foil, so it doesn't dry out
Enjoy :-)
Recipe Notes
If you would like to freeze this dish, you will have to leave out the boiled eggs stage & do this part fresh, once defrosted

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