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+ servings


  • Prep Time
    10 MINS
  • Cook Time
    30 MINS
  • KCals 411
  • Carbs 66G
3 Servings


  • 250 g Smoked Haddock
  • 200 g Basmati Rice
  • 1 Onion Chopped
  • 1 Chicken/Veg/Fish Stock cube
  • 100 g Peas
  • 3 Boiled Eggs
  • 400 ml Water
  • 1 Bay Leaf
  • 2 tsp Curry Powder
  • 1 wedge Lemon
  • Some Chopped chives for garnish
  • Low calorie cooking spray


  1. In a pan poach the smoked haddock in 400ml of water with a bay leaf (you could use milk if you like, but don't forget to adjust calories etc accordingly!)

  2. Mist a large frying pan with low calorie cooking spray and sweat an onion until it begins to colour

  3. Add the curry powder and the rice to the frying pan to slick the rice
  4. Place the haddock on a plate and flake. Set aside.
  5. Add the residual poaching liquor to the frying pan together with a stock cube. Cook it on a high heat for 10 minutes, then turn off, cover & leave for 10 minutes

  6. Stir through the peas and cover for another minute, then add the flaked haddock
  7. Place the boiled eggs & chopped chives on top. Finish with a squeeze of lemon juice.