Smoked Haddock Kedgeree with Curried Butter Rice

⏱ 45 min · Serves 4

A gently spiced, buttery rice dish flecked with flakes of smoked haddock, jammy soft-boiled eggs and fresh coriander. Breakfast, brunch or a comforting supper — kedgeree does all three brilliantly.

Per serving: 615 kcal · 42.0g protein · 68.0g carbs · 20.0g fat

Ingredients

• 300g basmati rice
• 500g undyed smoked haddock fillets
• 500ml whole milk
• 2 bay leaves
• 4 large eggs
• 50g butter
• 1 tbsp sunflower oil
• 1 large onion, finely sliced
• 2 garlic cloves, crushed
• 1 tbsp mild curry powder
• 1 tsp ground turmeric
• 1/2 tsp cumin seeds
• 1 green chilli, finely chopped (optional)
• 400ml hot water or fish stock
• 100g frozen peas
• Small bunch fresh coriander, chopped
• 1 lemon, cut into wedges
• Salt and black pepper

Method

1. Rinse the basmati rice in cold water until it runs clear, then leave to soak while you cook the fish.
2. Put the haddock in a wide pan with the milk and bay leaves. Bring to a bare simmer and poach for 5-6 minutes until just opaque. Lift out, reserve the milk, and flake the fish into large pieces, discarding skin and bones.
3. Lower the eggs into boiling water and cook for 7 minutes, then plunge into cold water. Peel and quarter.
4. Melt the butter with the oil in a large lidded pan. Fry the onion gently for 8-10 minutes until soft and golden.
5. Stir in the garlic, curry powder, turmeric, cumin seeds and chilli and cook for 1 minute until fragrant.
6. Drain the rice and stir it through the spiced onions so every grain is coated. Pour in 250ml of the reserved poaching milk plus 400ml hot water or stock, and season with salt.
7. Bring to a boil, then reduce to the lowest heat, cover and cook for 10 minutes. Scatter the peas over the top, replace the lid and cook 2 minutes more.
8. Turn off the heat, fold in the flaked haddock, cover and rest for 5 minutes so everything steams through.
9. Fluff with a fork, stir through most of the coriander and plenty of black pepper. Top with the egg quarters, remaining coriander and lemon wedges to squeeze over.