Kedgeree

An indulgent Sunday morning brunch dish. I came across so many different versions of this recipe, the one I remember from my childhood had sultanas in, but this recipe from The Good Food Magazine is light, non-sticky or stodgy and very tasty.


Kedgeree
Serves 4



10oz Smoked Haddock fillet - preferably undyed
2 bay leaves
1/2pt Milk
4 eggs - boiled for 4 1/2 mins then cooled.
Handful Chopped Parsley
Handful Chopped Coriander
2 tbs Vegetable Oil
1 Large Onion, finely chopped
1 tsp Ground Coriander
1 tsp Turmeric
2 tsp Curry Powder
10oz Easy-cook long grain Rice - previously rinsed thoroughly in water

Heat oil in a large pan, gently fry the onion until softened. Add the spices and season and a pinch of salt, fry for a few minutes until fragrant and changing colour to brown.

Add the rice and stir well, add 600ml water and bring to the boil. Cover and simmer for 10 minutes. Remove from heat and leave to stand with the lid on for a further 10 minutes.

Put the haddock and pay in a frying pan, pour over the milk and poach for 10 minutes. Remove from milk and peel off skin and flake into chunks.

Peel the eggs and quarter length ways. Mix the rice, fish, eggs, coriander and parsley, serve warm.