Kedgeree

Kedgeree

Ingredients

  • 300g Smoked Haddock
  • 2 Bay Leaves
  • 300ml Milk
  • 4 Eggs
  • Handful Parsley
  • Handful Coriander
  • 2 tbs Vegetable Oil
  • 1 chopped Onion
  • 1 tsp Coriander
  • 2 tsp Curry Powder
  • 300g Rice

Instructions

  • For the rice, heat the oil in a large, lidded pan, add the onion, then gently fry for 5 mins until softened but not coloured
  • Add the spices, season with salt, then continue to fry until the mix start to go brown and fragrant; about 3 mins
  • Add the rice and stir in well
  • Add 600ml water, stir, then bring to the boil
  • Reduce to a simmer, then cover for 10 mins
  • Take off the heat and leave to stand, covered, for 10-15 mins more
  • The rice will be perfectly cooked if you do not lift the lid before the end of the cooking
  • Meanwhile, put the haddock and bay leaves in a frying pan, cover with the milk, then poach for 10 mins until the flesh flakes
  • Remove from the milk, peel away the skin, then flake the flesh into thumbsize pieces
  • Place the eggs in a pan, cover with water, bring to the boil, then reduce to a simmer
  • Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters
  • Gently mix the fish, eggs, parsley, coriander and rice together in the pan
  • Serve hot, sprinkled with a few extra herbs
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