This is something delicious that my auntie whipped up – inspired by a nice piece of smoked haddock from our fishmonger. It’s not as complex as some kedgeree recipes but if you want something really flavourful, that’s dinnertime and leftover lunchbox friendly, filling, nutritious and delicious – this is your guy. It’s an Indian breakfast curry – and I could definitely eat it for breakfast, it’s so good.

You will need:
60g per person Basmati rice (and we added some of our red rice for texture) ¼ tsp turmeric
1 x cinnamon stick
1 tsp curry powder
2 x bay leaves
knob of butter
750g smoked haddock fillets
1l chicken/fish stock, preferably fresh and no onion allowed
3 eggs (hard boiled)
green parts of 2 x spring onions (optional)

In a pan, melt a knob of butter. add the turmeric, a small cinnamon stick if you have, curry powder and a couple of bay leaves. Let this infuse a little bit and then stir in your rice (basmati only – cook additional colours separately if using)

Add your litre of stock – be it chicken or fish and let it do it’s thing, gently forking every now and then.

Bring a pan of water to the boil and add your haddock and simmer for four mins. Whack the eggs on to hard boil for ten mins. Remove haddock, and peel away any bones/skin. Flake the fish. Back to the eggs… when they’re done, dunk in cold water and peel off the shells. Chop them up.

Once your rice is cooked, drain and mix in your egg and haddock and season as required. Serve with a big ol’ lemon slice.


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