kedgeree

 Full of flavour!

Serves 4

200ml milk (I used veg stock)
2 bay leaves
400g smoked haddock (undyed) or any white fish you have (cod, coley, pollock)
60g butter
1 large onion finely chopped
4 green cardamon pods crushed, seeds reserved
1 tsp turmeric
1 tsp mild curry powder
225g basmati rice 
pinch saffron strands
4 eggs
1 tbsp lime pickle
Handful of curly parsley or coriander
lemon wedges to serve

peas  - cooked (I stirred them through)

Method

Put milk (I used veg stock) and 200ml water (taking it up to 400ml liquid) and 1 bay leaf in large sauce pan with a lid over it and bring to a gentle simmer.

                                    

Place fish in the pan (if has skin, skin side down). Once comes up to simmer again, put on the lid and poach gently for 3-4 mins. The fish should not lose translucency as will continue to cook. Remove fish onto a plate and fork into bit size chunks discarding any bones and peeling off any skin and set aside.

                                   

Pour poaching liquid into a jug, if necessary bring  up to 400 ml again with water.

      

Melt the butter in the pan and add onion, remaining bay leaf and cardamon seeds (discard the shells). Fry for 10 mins or until onion is very soft and deep golden. Sprinkle in the turmeric and curry powder and cook for 1-2 mins, then remove to a small bowl.  

         

Next, tip the rice into the pan and pour over the poaching liquid. Add saffron. Put on the lid and take to a brisk simmer before turning heat down to barely simmering. Pop on lid and leave alone for 10 mins withouth lifting lid. Then take a tea towel, fold once and lay over the pan, replacing the lid snugly and leave off the heat for a further 8 mins. 

While rice is cooking boil the eggs at a gently rolling boil for 6-7 mins. Drain, run cold water over them so you can handle them then peel. (or get daddy to!)

Remove the lid and tea towel from rice pan and fluff with a fork. Put pan on a low heat adding onions and lime pickle and herbs stirring thoroughly and peas if adding. Finally add the fish and gently fold in to prevent it breaking up too much.

When everything getting nicely hot season to taste with salt and pepper. 

Plate up and add the sliced egg and season again over the top. Garnish with lemon wedge. 

Enjoy!