Smoked Haddock 'Kedgeree'

This is my Slice-of-Slim version of a kedgeree at only 10 propoints/approx.680kcal per portion.

Just remember to add the extra 2 propoints/63 calories, if you decide to include the egg.


You will need:(per portion)

 One 125g fillet smoked haddock

 60g(dry weight) long grain rice, cooked

(or one 62.5g bag Uncle Ben's Long Grain Rice)

Frylight Sunflower Oil

1 teaspoon curry powder

1 leek

6 mushrooms

A few julienned strips of courgette

1 teaspoon soy sauce

2 tablespoons water

35g Extra Light Philadelphia

(Or 1 mini pot)

Freshly ground black pepper 

Chopped chives to garnish


1 medium egg, poached (EXTRA 2pp/63kcal)


Put the rice on to cook. To save yourself multiple weighing sessions, I highly recommend using individual portions of Uncle Ben's Long Grain Rice. Its a great time-saving device.

If I'm making more than one portion, I like to cook my recipe in individual pans because, again, it saves time on weighing ingredients before AND after cooking. It also makes allocating accurate portions so much easier!


Start by spraying the pan with a little Frylight oil.

Fry the sliced leeks and mushrooms with the curry powder until softened.

Add the soy sauce whilst frying.

Cook slowly until lovely and golden. Add 2 tablespoons cold water to the pan.

Take the skin off the smoked haddock, check for bones, then chop into small chunky pieces.

Add to the pan with the courgette strips and the hot, cooked rice and allow to cook gently for a few minutes. The heat from the rice will help to 'steam' the fish quite quickly. Stir occasionally, but try not to break the fish up too much.


Just before serving, add the Extra Light Philadelphia. This will give a beautiful, creamy finish to the dish.

Serve with chopped chives and a grind of black pepper. If you are including the poached egg, pop that on the top.