Good Old Fashioned Kedgeree

I know, I know traditionally this is eaten at breakfast time or as a brunch.  Although, I haven't yet met anyone who does, perhaps I need to go to more country house parties! I think this makes a smashing supper dish and is quick and easy to put together.  I have borrowed the recipe from the Hairy Bikers and it works every time.

Ingredients

475g undyed smoked haddock fillet, cut in half

2 bay leaves

200g basmati rice, rinsed in cold water and drained

4 free-range eggs

100g frozen peas (optional)

40g butter

1 tbsp sunflower oil

1 onion, finely chopped

1 heaped tbsp medium curry powder

3 tbsp double cream

3 tbsp chopped fresh parsley

½ lemon, juiced

freshly ground black pepper.

Method

Place the haddock in a large frying pan, skin-side up. Pour over 500ml water, add the bay leaves and bring the water to a gentle simmer. Cook the fish for 8-10 minutes until it is just done and flakes easily. Drain in a colander set over a bowl, reserving the cooking liquor, and discard the bay leaves.

Pour the cooking liquor into a medium saucepan and stir in the rice. Cover with a lid and bring to the boil. Reduce the heat and simmer the rice very gently for 10 minutes. Turn off the heat and leave the rice covered for 3-5 minutes more. By this time it should have absorbed all the fish liquor.

While the rice is cooking, bring some water to the boil in a medium pan. Add the eggs and cook for eight minutes. Drain them in a sieve under cold running water and when cool enough to handle, peel them carefully and set aside. Cook the peas, if using, in a small pan of boiling water and drain.

Melt the butter with the oil in a large pan and cook the onion over a low hear for five minutes until well softened, stirring occasionally. Add the curry powder and cook for another 3 minutes, stirring constantly. Place the cooked rice into the pan and stir in the onions. Add the peas, cream, parsley and a few twists of ground black pepper.

Flake the fish into chunky pieces and add these to the pan. Gently stir the lemon juice and cook for 1-2 minutes. Cut the eggs into quarters and place them on the rice. Cover the pan with a lid and heat through for 2-3 minutes or until the eggs are warm, then serve.

If not serving immediately, tip the kedgeree into a warm dish and dot with a few cubes of butter. Cover with foil and keep warm in a low oven for up to 20 minutes before serving.