Really good kedgeree

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the haddock in a large frying pan skin-side up. Pour over 500ml of water add the bay leaves and bring the water to a gentle simmer. Cook the fish to 8 - 10 minutes until it is just done and flakes easily. Drain it in a colander set over a bowl, reserve the cooking liquor and discard the bay leaves.

Step 2

Pour the cooking liquor into a pan and stir in the rice. Cover the pan with a lid and bring the liquor to the boil, then reduce the heat and simmer very gently for 10 minutes. Turn off the heat and leave the rice covered for 3-5 minutes longer.

Step 3

While the rice is cooking, bring some water to the boil in another pan, add the eggs and cook them for 8 minutes. Drain them in a sieve and cool under cold running water, then peel them and set aside.

Step 4

Cook the peas, if using, in a small pan of boiling water and drain.

Step 5

Melt the butter with the oil in a large pan and cook the onion over a low heat for 5 minutes until softened, stirring occasionally.

Step 6

Add the curry powder and cook for another 3 minutes, stirring constantly.

Step 7

Add the cooked rice to the pan and stir in the onion.

Step 8

Then add the peas, cream, parsley and a few twists of black pepper.

Step 9

Flake the fish into chunky pieces and add them to the pan.

Step 10

Gently stir in the lemon juice and cook for a couple of minutes.

Step 11

Cut the eggs into quarters and place them on the rice.

Step 12

Cover the pan with a lid and heat through for 2-3 minutes or until the eggs are warm, then serve.