Kedgeree

Method7 steps · about 45 min

1. 1

   Step 1: Peel and finely chop the large onion (1 large). Heat both tablespoons vegetable oil (2 tbsp) in a large lidded pan and gently fry all the onion for five minutes until softened but not coloured. Add all the ground coriander (1 tsp), ground turmeric (1 tsp) and curry powder (2 tsp), season with salt and fry for about three more minutes, stirring, until fragrant and starting to brown.

   Onion 5 min, then spices 3 min · 8 minUses 2 tbsp vegetable oil · 1 large onion, finely chopped in step 1 · 1 tsp ground coriander · 1 tsp ground turmeric · 2 tsp curry powder · Salt for the spiced rice, to taste

2. 2

   Step 2: Rinse all 300 g dry easy-cook long-grain rice under running water and drain. Stir the rinsed rice into the actual onion-spice base. Add the full 600 ml measured rice-cooking water, stir and bring to a boil.

   Uses All the cooked spiced onion base · 300 g dry easy-cook long-grain rice, rinsed in step 2 · Running water for rinsing the rice, as needed · 600 ml water for cooking the rice

3. 3

   Step 3: Reduce to a simmer, cover the pan and cook for ten minutes without lifting the lid. Take the covered pan off the heat.

   Covered rice simmer · 10 minUses All rice and its cooking liquid

4. 4

   Step 4: Leave the rice off the heat, still covered, for ten to fifteen minutes. Keep the lid closed throughout this resting stage, then check the rice is tender.

   Covered rice rest off the heat · 15 minUses The complete covered rice pan

5. 5

   Step 5: While the rice cooks, put all the smoked haddock (300 g) and both bay leaves (2) in a frying pan and pour over the milk (300 ml). Bring to a gentle simmer and poach for about ten minutes until the flesh is opaque, flakes easily and reaches at least 63°C / 145°F. Lift the fish out of the milk, discard its skin and remove any bones. Flake the cooked flesh into thumb-sized pieces. Discard the bay leaves and poaching milk.

   Gently poach smoked haddock until cooked · 10 minUses 300 g undyed smoked haddock fillet, skin on · 2 bay leaves · 300 ml milk for poaching the fish

6. 6

   Step 6: Put all four eggs in a pan and cover them with water. Bring to a boil, then reduce to a simmer. Simmer for four and a half to five minutes, continuing as needed until both whites and yolks are firm. Transfer the cooked eggs to cold water, cool, peel and cut each into quarters.

   Egg simmer guide; continue until white and yolk are firm · 5 minUses 4 eggs · Water to cover the eggs in their pan · Cold water for cooling the cooked eggs

7. 7

   Step 7: Wash and chop the handful each of fresh parsley and fresh coriander, and prepare a few extra fresh herbs for garnish. Gently fold the actual cooked flaked fish, cooked egg quarters and both chopped herb handfuls through the tender rested rice. Serve hot in four portions, scattered with the extra fresh herbs.

   Uses All tender cooked rested rice · All cooked flaked flesh, without skin, bones or poaching milk · All four cooked quartered eggs · 1 handful fresh parsley, chopped in step 7 · 1 handful fresh coriander leaves, chopped in step 7 · Extra fresh parsley and coriander leaves to scatter, as desired