Smoked Haddock Kedgeree

Breakfast · India classic.

Ingredients

• 50g Butter
• 1 chopped Onion
• 3 Pods Cardamom
• 1/4 tsp Turmeric
• 1 small Cinnamon Stick
• Sprigs of fresh Bay Leaf
• 450g Basmati Rice
• 1 Litre Chicken Stock
• 750g Smoked Haddock
• 3 Eggs
• 3 tblsp chopped Parsley
• 1 chopped Lemon

Method

1. Prep and chop — Melt 50g butter in a large saucepan (about 20cm across), add 1 finely chopped medium onion and cook gently over a medium heat for 5 minutes, until softened but not browned.
2. Stir — Stir in 3 split cardamom pods, ¼ tsp turmeric, 1 small cinnamon stick and 2 bay leaves, then cook for 1 minute.
3. Stir — Tip in 450g basmati rice and stir until it is all well coated in the spicy butter.
4. Bring to a boil — Pour in 1 litre chicken or fish stock, add ½ teaspoon salt and bring to the boil, stir once to release any rice from the bottom of the pan.
5. Heat the pan — Cover with a close-fitting lid, reduce the heat to low and leave to cook very gently for 12 minutes.
6. Bring to a boil — Meanwhile, bring some water to the boil in a large shallow pan.
7. Simmer — Add 750g un-dyed smoked haddock fillet and simmer for 4 minutes, until the fish is just cooked.
8. Continue cooking — Lift it out onto a plate and leave until cool enough to handle.
9. Bring to a boil — Hard-boil 3 eggs for 8 minutes. Flake the fish, discarding any skin and bones.
10. Prep and chop — Drain the eggs, cool slightly, then peel and chop.
11. Cover and cook — Uncover the rice and remove the bay leaves, cinnamon stick and cardamom pods if you wish to.
12. Prep and chop — Gently fork in the fish and the chopped eggs, cover again and return to the heat for 2-3 minutes, or until the fish has heated through.

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