This Kedgeree dish is a combination of several that I have made. Absolutely delicious!
500 g un-dyed smoked haddock fillets
170 g long grain rice
2 free range eggs
2 bay leaves
1 medium onion, finely chopped
2 heaped tablespoons curry powder
1 tsp ground coriander
1 tsp tumeric
juice of 2 limes
1 bunch of fresh coriander
small bunch of parsley
Boil the eggs for 7-8 minutes, then place in a pan of cold water
Place the fish and bay leaves in a frying pan and cover with milk. Bring to the boil, cover and simmer for about 5 minutes, until cooked through
Remove the fish from pan and leave to cool
When cool remove the skin from fish, flake and set aside.
Cook the rice for about 10 minutes and drain and rinse well in cold water and set aside
Soften the chopped onion in a frying pan with a little olive oil for about 5 minutes, then add the curry powder, coriander and turmeric
Cook for a few minutes
Add the fish and rice to the pan and heat through over a low heat
Add the eggs, most of the chopped coriander and stir gently
Place in a warm serving dish
Add the rest of the coriander and the parsley and serve.