Kedgeree

Ingredients
475g/1lb 1oz undyed smoked haddock fillet, cut in half
2 bay leaves
200g/7oz basmati rice
4 free-range eggs
100g/3½ frozen peas
40g/1½oz butter
1 tbsp sunflower oil
1 onion, finely chopped
1 heaped tbsp medium curry powder
3 tbsp chopped fresh parsley
½ lemon, juiced

Method
1. Poach the haddock in a large frying pan, skin-side up. Pour over 500ml/17fl oz water, add the bay leaves and bring the water to a gentle simmer. Cook the fish for 8-10 minutes until it is just done and flakes easily. Drain in a colander set over a bowl, reserving the water.
2. Pour the reserved water into a medium saucepan and stir in the rice. Cover with a lid and bring to the boil. Reduce the heat and simmer very gently for 10 minutes. Turn off the heat and leave covered for 3-5 minutes more to absorb all the water.

3. While the rice is cooking boil the eggs for eight minutes, and cook the peas. Drain eggs under cold running water and peel.

4. Melt the butter with the oil, and cook the onion over a low heat until softened - add the curry powder and cook for another 3 minutes stirring constantly - carefully stir in the rice, peas, parsley and season with black pepper.

5. Flake the fish into chunky pieces and add these to the pan - stir the lemon juice and cook for 1-2 minutes - add the eggs, cut into quarters, and place them on the rice. Cover the pan with a lid and heat through for 2-3 minutes or until the eggs are warm, then serve.
(If not serving immediately, tip the kedgeree into a warm dish and dot with a few cubes of butter. Cover with foil and keep warm in a low oven for up to 20 minutes).

Status

Recipe courtesy of the Hairy Bikers - smoked haddock and curry - really must try this, but maybe not for breakfast!