Nutrition balance score
Good
Glycemic Index
51
Low
Glycemic Load
36
High
Nutrition per serving
Calories491.9 kcal (25%)
Total Fat4.9 g (7%)
Carbs71 g (27%)
Sugars4.3 g (5%)
Protein37.4 g (75%)
Sodium1127 mg (56%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Heat the oven to 180C/160C fan/gas 4, with dish inside to heat up
Step 2
In a saucepan, toast the curry powder for 1 min
Step 3
Stir in the rice to coat it in the curry powder, then pour over the stock. Bring to the boil.
Step 4
transfer rice & stock to preheated casserole dish and lay haddock on top
Step 5
Cover & cook in the oven for 30 minutes
Step 6
Carefully remove from the oven. Leave to rest for a minute, then stir, breaking up the haddock and fluffing the rice.
Step 7
Add Sliced spring onions, the halved boiled egg, season to taste, then serve
Notes
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