Kedgeree With Boiled Eggs

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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
868
FAT
93%
CHOL
204%
SOD
26%

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Ingredients for 4 servings

400 g of smoked haddock, skinned

300 g of long grain rice

2 shallots, peeled and finely chopped

1 leek

1 celery stick, finely sliced

1 garlic clove, chopped

0.5 tsp of mild curry powder

1 pinch of saffron

4 eggs

700 ml of fish stock

50 g of unsalted butter

2 tsp of fresh coriander, chopped

1 lemon, cut into wedges

1 dash of vegetable oil

1 pinch of salt

1 pinch of black pepper

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