Smoked haddock kedgeree

2
40 minutes

Ingredients

  • 1 undyed smoked haddock fillet, (preferably peat smoked)
  • 350ml of water, cold
  • 1 bay leaf
  • 1 onion, finely chopped
  • 1 knob of butter
  • 150g of basmati rice
  • 2 eggs

Masala

  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp Kashmiri chilli powder
  • 1/2 tsp turmeric

Method

1
Grind the cumin and coriander seeds and combine with the chilli and turmeric to make the masala
2
In a heavy-based pan, poach the haddock in the cold water then remove and set aside. Keep the water in a bowl or jug
3
Add the butter to the same pan and sauté the onion until soft. Add 2 ½ tsp of the masala and the rice and stir once. Add the water, put the lid on and bring to a simmer for 10 minutes. Check the rice, which should be perfect
4
Add the haddock back to the pan and stir through. Serve with the poached eggs on top