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Pirate Rice!

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Ingredients

200g Smoked haddock, pre-poached and flaked
100g Peeled and cooked cold-water prawns
300g Basmati rice
3 Spring onions
150g Frozen peas
3 Eggs, hard-boiled
2 tsp Curry powder e.g. garam masala or madras
625ml Fish stock
1/2 Lemon
1/2 tbsp Olive oil

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Pirate Rice!

Features:
    • Serves 4
    • Easy

    Directions


    This is a great crowd-pleaser. It’s my version of kedgeree but obviously more cleverly marketed to kids! I use prawns and fish but obviously you can use one or the other of these depending on what your family enjoys.

    It’s also both dairy free and gluten free (if you use an appropriate stock -cube) and so caters for those with coeliac disease and/or cows milk protein allergy. For those with egg allergies, you can just garnish with the eggs and leave these out for those who have an adverse effect from eating chicken’s eggs.

    This should be a generous portion for a family of 4.

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    Steps

    1
    Done

    Finely slice the spring onions and fry in a pan in a little oil for 5 minutes. Add the rice, curry powder and fish stock. Stir once and reduce the heat to as low as it can go and place the pan lid on. Cook for 15 minutes.

    2
    Done

    Whilst the rice is cooking, hard boil the eggs and poach the fish. Once these are cooked, flake the fish and shell and cut the eggs into quarters.

    3
    Done

    After the rice has been cooking for 15 minutes, add the prawns, fish and peas to the rice. Replace the lid and allow to cook for a further 5 minutes until the peas are thawed and the prawns heated through. Turn the heat off and allow to stand for a further 5 minutes.

    4
    Done

    Add a splash of olive oil and stir well. Serve garnished with lemon wedges and egg quarters.

    Alison Lyles

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