Kedgeree

Kedgeree began life in India as 'khichari', a rice and lentil dish, sometimes served with boiled eggs or fried fish. Over the years however it has been adopted by us Brits and is now seen as a traditional English breakfast dish. Personally however, I prefer it as a brunch/lunch. There's still something a bit odd to me about smelling spices and fish cooking too early in the morning! 

Serves 4

Ingredients 

-400g mixed fish pieces, smoked haddock is traditional, but it's also delicious with salmon and cod too, a fish pie pack is perfect.

-300ml milk 

-4 large eggs 

-1 onion

-1 tbsp vegetable oil

-2 bay leaves

-Small bunch fresh coriander (approx 10g), roughly chopped

-Small bunch fresh parsley (approx 10g), roughly chopped

-1 tbsp curry powder

-1 tsp ground coriander 

-1 tsp ground turmeric

-300g rice, washed

-800ml water

-1 lemon, quartered to serve

Method

1. Roughly chop the onion and add to a large saucepan with the vegetable oil. Fry on a medium heat, to soften but not brown.

2. Once the onions are soft, add the curry powder, ground coriander and turmeric and fry until fragrant, approx 1 minute. 

3. Add the rice to the pan and cover with the 800ml water. Bring to a boil, cover and simmer for approximately 15 minutes, or until the water has been absorbed and the rice is cooked.

4. Meanwhile, put the fish, bay leaves and milk in a frying pan and cover with a lid, bring to a gentle simmer and poach for 10 minutes.

5. Whilst the rice and fish are cooking, also soft boil the eggs; put them in a small saucepan, cover with cold water, bring to a boil and boil for 3-4 minutes.

6. Peel and quarter the eggs, then add to the rice pan along with the fish and chopped fresh herbs. 

7. Serve with a wedge of lemon.