Smoked Haddock Kedgeree

www.shropshirebreakfast.co.uk

I've been making this kedgeree for family supper for many years. It originally came from a cooking magazine but has been changed enough over the years for me to call it my own. In fact it was the one of the first dishes my daughter learned to cook herself.

It works well and is popular for breakfast at the B&B. Though, if you are having it for breakfast, never eat it accompanied by a cup of coffee only tea. Coffee & curry does something very peculiar to the taste buds in my experience.

Traditional kedgeree will have boiled eggs in it. Mind doesn't cos I don't like boiled eggs. If you want to include them then just add quartered boiled eggs in at the same time as the fish. I prefer to serve mine with a poached egg on top. Kedgeree is a dry dish so the runny yolk of the poached egg adds an instant sauce.

You need a medium sized saucepan that will go in the oven with a tight fitting lid.

Ingredients

1 large fillet of undyed smoked haddock
basmati rice measured to 9fl oz in a measuring jug
16 fl oz of vegetable stock
1 tsp oil
1 tsp cumin seeds
1 tbs butter
1 sliced onion
1 tbs curry powder
Fresh coriander - about 1 tbs chopped
4 poached eggs ( see how I cook poached eggs earlier in the blog here )
Lemon wedges

Preheat oven to 170 degrees C ( for a fan oven )

In a large frying pan heat the oil on high and add the cumin seeds, stirring for a few seconds.

Reduce the heat to low and add the butter & the sliced onion. Cook the onion for at least 10 minutes on a low heat until it is softened but you don't want it too coloured.

Add the curry powder and stir till it is well mixed in with the butter & onion. Then add the rice, stirring again till it is all thoroughly coated in buttery curry juices.

Turn the heat up and add the stock, stir well. When the stock is boiling, stir again and then put on the lid. Put in the oven for 25 minutes.

Meanwhile get a large pan of water to a fast simmer for the fish ( or do in the microwave if you prefer ).

When the 25 minutes it up take the rice out of the oven but don't take off the lid. Leave for 7 minutes. Poach the haddock for 4-5 minutes. Carefully remove the skin & flake the fish into big chunks.

When the 7 minutes is up, take the lid off the saucepan, fluff up the rice then add the chopped coriander & haddock and stir through carefully.

Put into 4 warm serving bowls, top with the poached egg & serve with a wedge of lemon.