Kedgeree

Seafood · British classic.

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

Method

1. Fry — 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.
2. Fry — Add the spices, season with salt, then continue to fry until the mix start to go brown and fragrant; about 3 mins.
3. Bring to a boil — Add the rice and stir in well. Add 600ml water, stir, then bring to the boil.
4. Simmer — Reduce to a simmer, then cover for 10 mins. Take off the heat and leave to stand, covered, for 10-15 mins more.
5. Continue cooking — The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.
6. Fry — Meanwhile, put the haddock and bay leaves in a frying pan, cover with the milk, then poach for 10 mins until the flesh flakes.
7. Continue cooking — Remove from the milk, peel away the skin, then flake the flesh into thumbsize pieces.
8. Bring to a boil — Place the eggs in a pan, cover with water, bring to the boil, then reduce to a simmer.
9. Continue cooking — Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters.
10. Mix together — Gently mix the fish, eggs, parsley, coriander and rice together in the pan.
11. Serve — Serve hot, sprinkled with a few extra herbs.

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