Smoked Haddock Kedgeree
| Ingredients |
|---|
| 300g (10 1/2 oz) basmati rice |
| 600g (1lb 5oz) skinless smoked haddock fillet |
| 350ml (11floz) milk |
| 25g (1oz) butter |
| 1 onion, sliced |
| 1 tbsp curry paste |
| 1/4 tsp hot chilli powder |
| 100g (3 1/2 oz) frozen petit pois |
| Salt and pepper |
| 2 eggs |
| 2 lemons, halved |
directions
Place the rice in a pan and cover with water. Bring to the boil, reduce the heat and cook for 15 minutes until tender. Place the haddock in a saucepan with the milk, bring to a simmer and cook for 5 minutes. Remove from the heat and leave to stand for 5 minutes. When cool, remove the fish and break into big chunks. Melt the butter in a frying pan. Add the onion and cook for 4 minutes or until it softens. Add the curry paste, chilli powder and cook for a few minutes. Boil the eggs. Leave to cool and cut each into eighths. Add the rice to the curry mix, then the frozen petit pois and season. Cook, stirring regularly, for 4 minutes. Add the haddock. Serve topped with the boiled egg, pepper and the lemon halves.
