Mixed seafood kedgeree - Recipes - Slimming World

Mixed seafood kedgeree

Mixed seafood kedgeree
  • Serves: 4
  • Prep time: 20 minutes
  • Cook time: 30 minutes plus standing
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • * Freezer friendly
  • Syns per serving:

This dish combines fresh, succulent seafood with spicy rice and veg in a flavour-packed feast!


  • 200g smoked haddock fillet
  • 200g salmon fillet
  • 300ml hot fish stock
  • Low-calorie cooking spray
  • 1 onion, finely chopped
  • 2 tsp cumin seeds
  • 6 green cardamom pods, lightly crushed
  • 1 cinnamon stick
  • 3 cloves
  • 1 tbsp mild curry powder
  • 300g basmati rice
  • 12 large raw prawns, peeled (tails can be left on if preferred)
  • 8 scallops, cleaned
  • 200g green beans, trimmed and cut into 1.5cm pieces
  • ½ tsp ground turmeric
  • Small handful of fresh coriander, chopped
  • Salt and freshly ground black pepper
  • 4 eggs, boiled to your liking, peeled and halved
  • Lemon wedges, to serve


  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.
  2. Meanwhile spray a large frying pan with low-calorie 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.
  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.
  4. Rinse the rice in cold water, drain well, then stir into the onion mixture.
  5. Pour the reserved stock into the pan, add the prawns, scallops and
    green beans and stir in the turmeric.
  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.
  7. Fluff up the rice with a fork and spoon onto a serving plate.
  8. Break the poached haddock and salmon fillets into big pieces and gently stir into the rice. Scatter over the coriander and stir gently to mix without breaking up the fish.
  9. Check the seasoning, top with the eggs and serve with lemon wedges
    to squeeze over.

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