Kedgeree Recipe

Start by heating the vegetable oil in a large, lidded pan. Add the chopped onion and gently fry for about 5 minutes until it softens without taking on any color. Stir in the coriander and curry powder, season with salt, and continue to fry for another 3 minutes, until the spice mix becomes fragrant and starts to turn a light brown.

Tip in the rice and stir it well to coat in the spices. Pour in 600ml water, stir, then bring to a boil; reduce to a simmer, cover, and cook for 10 minutes. Take the pan off the heat and leave to stand, covered, for another 10-15 minutes; the rice will be perfectly cooked if you do not lift the lid before the end of the cooking.

While the rice cooks, place the smoked haddock and bay leaves in a frying pan, cover with the milk, and poach for 10 minutes, until the fish flakes easily; remove, discard the skin, and flake the flesh into thumb-sized pieces. In a separate pan, cover the eggs with water, bring to a boil, then reduce to a simmer and cook for 4½-5 minutes; immediately plunge them into cold water, then peel and cut into quarters. Once the rice has rested, gently fold the flaked haddock, quartered eggs, parsley, and coriander into the pan, then serve hot with a final sprinkle of fresh herbs.