Kedgeree

Serves 6-7

• 750g/ undyed smoked haddock
• ¾ UK pint full-fat milk
• 5 tablespoons of sunflower oil or ghee
• 1 large cinnamon stick
• 20 fresh or freeze dried curry leaves, crushed
• 7 green cardamom pods, crushed
• 2 onions, finely chopped
• 1½ tablespoons of curry powder
• 450g basmati rice, rinsed under running water until the water runs clear
• 75g unsalted butter
• 3 hard boiled eggs, to serve
• Handful of fresh parsley, to serve
• Handful of crispy fried onions, to serve (optional)

Place the smoked haddock in a single layer in a sauté pan and cover with the cold milk. Bring to a boil, cover, and let it simmer for 4 minutes. Remove from the heat and let it sit and finish cooking for a further 10 minutes.

Heat the sunflower oil (or ghee) in a shallow casserole dish. Add the curry leaves, cardamom, cinnamon and onions. Let the onions become soft and golden.

Remove the fish fillets from the milk and keep warm. Strain the milk and add enough water to make 900ml/1½ UK pints.

Add the curry powder to the onions and cook over a gentle heat, stirring, for a couple of minutes.

Add the rinsed basmati rice and stir to coat.

Add the milk and water mix. Bring to a boil and then lower the heat to a simmer and cover. Cook for 10 minutes. The rice should have absorbed the milk and be al dente.

Dot over the cubes of cold butter and lay the warm fish fillets on top. Cover with a lid and let everything sit for a further 10 minutes.

Lightly fork the the fish into the rice and serve with chopped parsley, hard boiled eggs and crispy fried onions.

Eat.