Kedgeree

Ingredients

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

Instructions

1. Heat the vegetable oil in a large pan with a lid. Add the chopped onion and cook gently for about 5 minutes until soft and translucent, without allowing it to brown. Stir in the curry powder, season with salt and continue frying until the spices become fragrant and the mixture darkens slightly, about 3 minutes.
2. Add the rice and stir well so the grains are evenly coated with the spiced oil. Pour in 600 ml of water, stir once more and bring to the boil. Lower the heat to a gentle simmer, cover with a lid and cook for 10 minutes. Remove from the heat and leave the rice to stand, covered, for a further 10–15 minutes without lifting the lid, allowing it to finish cooking.
3. While the rice is resting, place the smoked haddock and bay leaves in a frying pan and cover with the milk. Poach gently for about 10 minutes, until the fish flakes easily. Lift the haddock out of the milk, remove the skin and break the flesh into large pieces.
4. Place the eggs in a saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer for 4½–5 minutes, then transfer the eggs immediately to cold water. Peel and cut each egg into quarters.
5. Gently combine the rice with the flaked fish, eggs, chopped parsley and coriander. Mix carefully to keep the ingredients intact and serve hot, finishing with extra herbs if desired.

instructions_source: editorial-classic