Smoked haddock kedgeree

  1. Rinse the rice under cold running water until it runs clear. Bring a pan of water to the boil, then gently add the haddock and the kaffir lime leaves. Turn the heat to very low, cover with a lid and poach for 5 minutes. Carefully remove the haddock to a plate and keep warm. Transfer the poaching water to a measuring jug (as we’ll need it later).
  2. In the same saucepan, heat the butter over a low heat and sauté the onion for a few minutes. Then add the garlic, chilli, ginger, fennel seeds, curry powder and turmeric. Season with 1 tsp salt then add the rice to the pan, stirring well to coat. Pour over enough poaching water so that the level is 2cm above the top of the rice. Bring back to the boil, turn the heat down to its lowest setting, cover and leave for 10 minutes.
  3. Meanwhile, cook the eggs for 7 minutes in freshly boiled water, then carefully remove and place in a bowl with cold running water until they have cooled down.
  4. Once the rice has been cooking for ten minutes, add the peas, then remove the pan from the heat and leave it, covered, for 10 minutes. Peel and halve the eggs. After the 10 minutes is up, flake the haddock into the rice and stir to combine.
  5. Divide the kedgeree between your bowls, top with the eggs, then season with salt and pepper. Finally, garnish with the fresh coriander.

What you’ll need:

  • 240g LEAP smoked haddock
  • 200g basmati rice
  • 2 kaffir lime leaves
  • 40g salted butter
  • 1 red onion, finely sliced
  • 1 clove of garlic, crushed
  • 1 red chilli, finely sliced
  • 1 tbsp fresh ginger, grated
  • 1 tsp fennel seeds
  • 1tsp curry powder
  • ¼ tsp turmeric
  • 2 eggs 
  • 100g fresh or frozen peas
  • Handful of fresh coriander, chopped