Kedgeree

Ingredients

• 400g undyed smoked haddock fillet
• 500ml whole milk
• 300g basmati rice
• 4 large eggs
• 1 large onion, finely chopped
• 60g butter
• 2 tsp mild curry powder
• 1 tsp ground turmeric
• 1/2 tsp ground coriander
• 2 cardamom pods, bruised
• 1 bay leaf
• 400ml fish or chicken stock
• 3 tbsp chopped flat-leaf parsley
• 2 tbsp chopped coriander leaves
• 1 lemon, cut into wedges
• 3 tbsp single cream
• Salt and black pepper

Before you cook

• Rinse the basmati in several changes of cold water until the water runs clear, then leave it to soak for fifteen minutes and drain.
• Finely chop the onion.
• Bruise the cardamom pods with the flat of a knife.
• Chop the parsley and coriander.

Steps

1. Lay the haddock in a wide pan and pour over the milk with the bay leaf.
2. Bring the milk to a bare simmer over medium-low heat and poach the fish for four minutes until it flakes.
3. Lift the haddock onto a plate and discard the milk.
4. Bring a small pan of water to the boil and lower in the four eggs.
5. Boil the eggs for seven minutes, then cool them in cold water and peel them.
6. Melt the butter in a wide lidded pan over medium heat and add the onion with a pinch of salt.
7. Cook the onion for eight minutes until soft and pale gold.
8. Stir in the curry powder, turmeric, ground coriander and cardamom and fry for ninety seconds until the spices smell toasted.
9. Tip in the drained rice and stir for one minute so every grain is coated in the spiced butter.
10. Pour in the stock and bring it to the boil.
11. Turn the heat to its lowest setting, cover the pan tightly and cook for eleven minutes.
12. Take the pan off the heat and leave it covered and undisturbed for ten minutes so the rice steams through.
13. Peel the skin off the haddock and flake the flesh into large pieces.
14. Fluff the rice with a fork, lifting rather than stirring so the grains stay separate.
15. Fold through the flaked fish, the cream and most of the herbs, being gentle so the fish stays in chunks.
16. Season with black pepper and a little salt, tasting first since the haddock is already salty.
17. Halve or quarter the boiled eggs and arrange them on top.
18. Scatter over the remaining herbs and serve with lemon wedges to squeeze at the table.