Smoked Haddock Kedgeree

with Poached Eggs

Perfect for a lazy mornings and guaranteed to spice up your normal breakfast, this smoked haddock dish is punchy and colourful, richly spiced with cardamom and perfectly matched with poached eggs and mango chutney.

Ingredients
• 500g smoked haddock
• Fish stock/boiling milk
• 1 bay leaf
• 2 large onions, 1 finely chopped
• 100g butter
• 1 tbsp. olive oil
• 1 large onion, finely chopped
• 1 green chilli, deseeded and finely chopped
• 2 cardamom pods, crushed
• 1 tsp. turmeric
• 1 tsp. mustard seeds
• 1 tbsp. curry powder
• 350g basmati rice, cooked
• 75ml double cream
• Sea salt flakes
• Freshly ground black pepper
• A small handful of chives, chopped
• A small handful of coriander, chopped
• 4 hard-boiled eggs, peeled and cut into halves
• Lemon wedges, to serve
• Coriander leaves, to serve

Method

1 Put the haddock, skin-side up, in a shallow pan over a low heat and cover with the fish stock or milk, bay leaf and a whole onion.

2 Allow to sit for 10 minutes, remove from the liquid and, when cool enough to handle, remove the skin and break into large flakes.

3 Melt the butter in a large frying pan over a low heat with the olive oil and add the chopped onion. Fry gently until softened then stir in the chilli, cardamom pods, turmeric, mustard seeds and curry powder.

4 Cook for 3 more minutes then add the rice, fish flakes and cream and heat through. Season with salt and freshly ground black pepper to taste.

5 Fold in the chives, coriander and finally the egg halves and serve immediately with the lemon wedges and coriander leaves scattered over.