Smoked Haddock & Potato Kedgeree

Ingredients

• 500 g smoked haddock fillets
• 300 g basmati rice
• 4 eggs
• 1 onion, finely chopped
• 2 tsp mild curry powder
• 40 g butter
• 20 g fresh flat-leaf parsley, chopped
• 1 lemon
• 150 g frozen peas

Method

1. 1

   Cook the basmati rice according to packet instructions, then drain and set aside. Hard-boil the eggs for 8 minutes, cool under cold water, peel and quarter.

2. 2

   Place the smoked haddock in a wide pan, cover with cold water and bring to a gentle simmer. Poach for 6–8 minutes, then lift out, flake into large chunks and discard any skin and bones.

3. 3

   Melt the butter in a large frying pan. Soften the onion for 5 minutes, then stir in the curry powder and cook for 1 minute.

4. 4

   Stir in the cooked rice and frozen peas, then gently fold through the flaked haddock. Season with salt, pepper and a squeeze of lemon juice.

5. 5

   Arrange the egg quarters on top, scatter over the parsley and serve with lemon wedges.