FRIJE

Instructions

• 1.   Preheat the oven to 150°C (300°F). Cook the rice in a pot of boiling salted water for 10 minutes. Drain and set aside in the still warm pot. Cover. Peel the eggs. Separate the whites from the yolks and cut them into pieces separately on 2 plates using a knife.
• 2.   Cut the haddock fillets into 2 cm diameter chunks. Peel and slice the onion. Sauté it with the garlic, ginger, and oil in a skillet over medium heat for 5 minutes. When it is translucent, add the curry, stirring everything together. Sauté the haddock pieces for 5 minutes in the skillet. Season with salt and pepper. Remove the haddock with kitchen tongs, place it on a non-stick baking sheet, and bake while preparing the sauce.
• 3.   Pour the yogurt into the skillet and cook for 5 minutes over low heat. Adjust the seasoning. In a large serving dish, arrange the rice, distribute the fish pieces, and pour the curry sauce over everything. Sprinkle with crumbled eggs, chopped coriander, and lemon zest. Serve immediately.

Nutritional information *

Reference

• www.weightwatchers.com/fr/recette/poelee-deglefin-a-la-sauce-curry-facon-kedgeree/584795c09a70283e19a62340