Spicy Kedgeree

Ingredients

• 300g basmati rice
• 300g smoked haddock
• 4 eggs
• 1 onion, chopped
• 1 tbsp curry powder
• 1 tsp turmeric
• 100g peas
• 25g butter
• Small handful parsley
• 1 lemon, cut into wedges
• Black pepper

Method

Cook the rice until tender and drain.

Poach the smoked haddock in simmering water or milk for 6-8 minutes, then flake.

Boil the eggs for 7-8 minutes, cool, peel, and halve.

Cook the onion in butter, then stir in curry powder and turmeric.

Add the rice, peas, and flaked fish, warming everything through gently.

Serve topped with eggs, parsley, lemon, and black pepper.