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Smoked Haddock Kedgeree

Gently spiced rice with flaked smoked haddock, peas and soft-boiled eggs.

Ingredients

• 400 g undyed smoked haddock fillets
• 300 g basmati rice
• 4 eggs
• 1 onion
• 1 tbsp vegetable oil
• 2 tsp curry powder
• 100 g frozen peas
• 1 lemon
• 15 g fresh parsley

Method

1. Bring a pan of water to the boil. Lower in the eggs and boil for 8 minutes, then cool under cold water, peel and quarter.
2. Meanwhile, cook the rice following the packet instructions.
3. Put the haddock in a wide pan, cover with water and simmer for 6 to 8 minutes, until it flakes easily.
4. Drain the fish, remove the skin and any bones, and break it into large flakes.
5. Chop the onion. Heat the oil in a large frying pan over a medium heat and cook the onion for 6 minutes until soft.
6. Add the curry powder and cook for 1 minute.
7. Stir in the rice, peas and fish and heat through gently for 3 minutes, until piping hot. Taste and season with salt and pepper.
8. Serve topped with the eggs, chopped parsley and lemon wedges.