Kedgeree

Ingredients

• 300 gsmoked haddock, skin on, for poaching
• 2 leafbay leaves, for poaching the haddock
• 300 mlmilk, for poaching the haddock
• 4eggs, soft-boiled
• parsley, roughly chopped
• fresh coriander, roughly chopped
• 2 tbspvegetable oil
• 1onion, chopped
• 1 tspground coriander, the spice, for the rice
• 2 tspcurry powder
• 300 glong-grain rice

Method

1. 1

   Heat the oil in a large lidded pan. Add the onion and gently fry for 5 minutes until softened but not coloured. Add the ground coriander and curry powder, season and continue frying until fragrant and starting to colour, about 3 minutes.

2. 2

   Add the rice and stir well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, cover and cook for 10 minutes. Take off the heat and leave to stand, covered, for 10–15 minutes more.

3. 3

   Meanwhile, put the haddock and bay leaves in a frying pan and cover with the milk. Poach for 10 minutes until the flesh flakes. Remove, peel away the skin and flake into thumb-sized pieces.

4. 4

   Place the eggs in a pan, cover with water and bring to the boil. Reduce to a simmer and cook for 4½–5 minutes. Plunge into cold water, peel and cut into quarters.

5. 5

   Gently mix the fish, eggs, parsley and coriander into the rice. Serve hot, sprinkled with extra herbs.