Kedgeree

Serves: 4

Time: 30 - 40 mins

Ingredients

• 500g smoked haddock

• 2 onion diced

• 2 garlic cloves finely chopped

• 1/2 inch ginger finely chopped

• 1 chilli finely chopped

• 1 tbs curry powder

• 1/2 tsp turmeric

• 400g basmati rice

Method

1. Rinse the rice under cold water in a sieve until the water runs clear 

2. Poach the fish in a pan of water for around 10-12 minutes until cooked, remove the fish from the pan (saving the water), set aside and cover the fish 
   

3. Whilst the fish is cooking, in a separate pan fry the garlic ginger chilli and onion with salt and pepper in a nob of butter for 10 minutes until soft and lightly golden 
   Add the spices and stir for 2 minutes 
   

4. Cook the rice using the water from the fish according to packet instruction
   

5. Meanwhile boil the eggs to your liking in a separate pan, peel and set aside 
   

6. When the rice is cooked, the the onion has cooked with the spices. Stir the rice into the onions, cook for 2 minutes stirring to coat the rice in the curry flavours 
   

7. Stir in the coriander, add a squeeze of lemon then flake in the fish and top with the boiled eggs 

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