Kedgeree

Ingredients

• ⅔ lb smoked haddock
• 2 bay leaves
• 1¼ cup milk
• 4 eggs
• ¼ cup fresh parsley
• ¼ cup fresh cilantro
• 2 tbsp vegetable oil
• 1 onion
• 1 tsp ground coriander
• 2 tsp curry powder
• 1½ cup basmati rice
• ½ tsp salt
• 2½ cup water

Steps

1. Heat oil in a large lidded pan over medium heat. Add chopped onion and fry for 5 minutes until softened. Stir in ground coriander, curry powder, and salt; cook for 3 minutes until fragrant.
2. Add rice to the pan, stir to coat, then add 2.5 cups of water. Bring to a boil, then reduce heat to a simmer, cover, and cook for 10 minutes. Remove from heat and let stand, covered, for 10-15 minutes.
3. While rice cooks, poach the haddock: Place haddock and bay leaves in a frying pan, cover with milk, and simmer for 10 minutes until fish flakes easily. Remove haddock, discard skin, and flake the flesh.
4. Hard boil the eggs: Place eggs in a small pot, cover with water, bring to a boil, then simmer for 4.5-5 minutes. Drain, plunge into cold water, then peel and quarter.
5. Gently combine the flaked haddock, quartered eggs, cooked rice, chopped parsley, and cilantro in the large pan.
6. Serve hot, garnished with extra fresh herbs if desired.