Smoked haddock kedgeree

A gently spiced Anglo-Indian rice dish with flakes of smoky fish, soft-boiled eggs and peas. Lovely for supper, and just as good for a weekend brunch.

Ingredients

• 400 g Smoked haddock, undyed if you can find it
• 300 ml Milk
• 1 g Bay leaves
• 4 Eggs
• 30 g Butter
• 1 Onions, finely chopped
• 10 g Mild curry powder
• 2 g Ground turmeric
• 300 g Basmati rice, rinsed
• 150 g Frozen peas
• 15 g Fresh parsley, chopped
• 1 Lemons, cut into wedges
• 2 g Salt

Method

1. Lay the haddock in a frying pan, pour over the milk and 300ml water and add the bay leaf. Bring to a gentle simmer and cook until the fish flakes. Lift it out and keep the poaching liquid.
2. Lower the eggs into a pan of boiling water and cook for 7 minutes for jammy yolks, then cool them in cold water and peel.
3. Melt the butter in a wide pan with a lid and cook the onion gently until soft. Stir in the curry powder and turmeric for a minute.
4. Stir in the rice to coat it, then pour in 600ml of the poaching liquid (top up with water if needed). Add the salt, cover and cook on a low heat until the liquid has gone and the rice is tender.
5. Scatter the peas over the rice, cover again for 3 minutes, then flake in the haddock, removing any skin and bones, and fork everything through gently.
6. Top with the quartered eggs and parsley and serve with lemon wedges.