Kedgeree

🔥 Prep

• Rinse 200 g rice under cold water until water runs clear.
• Measure 300 g smoked haddock, pat dry, remove skin and bones, then flake into chunks.
• Place 2 eggs in a saucepan and cover with cold water; set aside for boiling later.
• Measure 1 tsp curry powder and 2 tbsp butter into small bowls for easy addition.

🔥 Cook

• 1. In a medium saucepan, bring 400 ml water to a boil over high heat, add the rinsed 200 g rice, reduce to low, cover and simmer for 12 minutes until tender; remove from heat and let stand covered for 5 minutes.
• 2. While rice cooks, place the 300 g smoked haddock in a skillet, add enough water to just cover, bring to a gentle simmer over medium heat and poach for 5 minutes until opaque; remove, drain, and flake into bite-sized pieces.
• 3. In the same skillet, melt 1 tbsp of the 2 tbsp butter over medium heat, add the flaked haddock and sauté for 2 minutes to warm through; transfer to a plate.
• 4. Bring a pot of water to a boil over high heat, gently lower the 2 eggs, and cook for 9 minutes for hard-boiled; then transfer to ice water for 2 minutes, peel, and quarter.
• 5. In a large skillet, melt the remaining 1 tbsp butter over medium heat, add 1 tsp curry powder and stir for 30 seconds until fragrant.
• 6. Add the cooked rice to the skillet, breaking up any clumps, and toss to coat with the butter and curry mixture; cook for 3 minutes over medium heat, stirring occasionally.
• 7. Gently fold in the flaked smoked haddock and quartered eggs, heating everything through for 2 minutes over low heat; adjust seasoning with salt and pepper if needed.
• 8. Transfer the kedgeree to a serving dish and let rest for 1 minute before serving.

🔥 Serve

• Garnish with a sprinkle of extra curry powder or chopped fresh parsley for color.
• Serve hot with lemon wedges on the side and buttered toast or crusty bread.
• Optionally accompany with a simple green salad or steamed vegetables.