Kedgeree

Ingredients

• •1 lb smoked haddock
• •2 cups milk
• •1 bay leaf
• •1.5 cups basmati rice
• •3 tbsp butter
• •1 onion, diced
• •1 tbsp curry powder
• •1/2 tsp turmeric
• •4 eggs, hard-boiled
• •2 tbsp chopped parsley
• •Lemon wedges, for serving

Steps

1. 1.Poach the smoked haddock gently in the milk with the bay leaf for 8-10 minutes until it flakes easily.
2. 2.Lift out the fish, strain and reserve the poaching milk, and flake the fish into large chunks, discarding skin and bones.
3. 3.Melt the butter in a pot and sauté the onion until lightly browned, then stir in the curry powder and turmeric and cook for 1 minute until fragrant.
4. 4.Add the rice and stir to coat it in the spiced butter.
5. 5.Pour in the reserved poaching milk plus enough water to cook the rice according to package directions, and simmer covered until the rice is tender and the liquid is absorbed.
6. 6.Gently fold in the flaked haddock, being careful not to break it up too much.
7. 7.Serve topped with wedges of hard-boiled egg, a scattering of parsley, and lemon wedges on the side.