Kedgeree

Fragrant spicy rice with smoked haddock and eggs

I guess traditionally kedgeree is a brunch dish, but for me this is a lovely meal for a Sunday night. I’ve mentioned before that much as I love a full on Sunday roast, it doesn’t always fit into our weekend plans. We like to get out and about at the weekend, especially on a Sunday, when there are thankfully no kids' activities to juggle! So I like to have a few quicker ideas up my sleeve.
I love the gentle spicing of kedgeree and combined with the smoked haddock it makes for a tasty comforting bowlful. Perfect for autumn! Do adjust the amount of curry powder and/or chilli according to taste.

I usually pop a green salad on the table but some peas or green beans would be a nice alternative (you could even fold them through the rice if you like)

Serves 4.

Ingredients:

250g basmati rice
4 large eggs
2 bay leaves
2 lemons
500g smoked haddock
Olive oil
Knob of butter
1 onion, finely chopped
Small bunch fresh coriander
1 red chilli, deseeded and finely chopped
1-2tsp hot curry powder

Method:

1. First cook the rice for a couple of minutes less than normal
2. Meanwhile, bring a big pan of water to the boil, add the eggs and bay leaves, then squeeze in half a lemon and add the squeezed lemon half too. Cook for 7-8mins, adding the haddock half way through.
3. While that’s cooking, heat a large frying pan with 1tbsp olive oil and a knob of butter. Fry the onion gently for a couple of mins, chop up the coriander stalks and add them and the chilli. Cover and leave to sweat for as long as you can. Then add the curry powder and cook for another 5mins or so. (Add a tiny splash or two of water if it looks like it might catch)
4. Cool the eggs quickly under running water, then peel and quarter. Flake the haddock (keep hold of the cooking water)
5. Gently fold the fish and rice into the onions with a ladle or two of the cooking water and more lemon juice. Cook over a very gentle heat for a few more minutes until everything is piping hot. Keep an eye and see if you want to add any more of the cooking liquid. I like to serve the eggs as a topping but they can also be mixed in if you prefer.
6. Roughly chop the coriander leaves and scatter over to serve, with wedges of lemon and something green on the side.