Seafood Kedgeree

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place the haddock and salmon in a large saucepan. Pour over the stock, cover and simmer over a low heat for 5 minutes. Remove from the heat and leave to stand, covered, for 10 minutes.

Step 2

Meanwhile spray a large non-stick frying pan with 1 cal cooking spray and place over a medium heat. Add the onion, cumin seeds, cardamom pods, cinnamon stick, cloves and curry powder and stir-fry for 6-8 minutes or until the onion is soft.

Step 3

Remove the fish from the pan with a slotted spoon, reserving the stock and discarding any skin and bones. Transfer the fish to a warmed plate, cover and set aside. Place the reserved stock in a jug and make up to 650ml with water.

Step 4

Rinse the rice in cold water and drain well. Stir it into the onion mixture.

Step 5

Pour the reserved stock into the pan, add the prawns, scallops and green beans and stir in the turmeric.

Step 6

Bring to the boil, cover tightly with a lid, reduce the heat to low and cook gently for 10-12 minutes. Remove from the heat and allow to stand, covered, for 12-15 minutes.

Step 7

Fluff up the grains of rice with a fork and spoon onto a serving plate.

Step 8

Break the poached haddock and salmon fillets into big pieces and stir into the rice. Scatter over the coriander and stir gently to mix without breaking up the fish.

Step 9

Check the seasoning, top with the eggs and serve with lemon wedges to squeeze over.