Kedgeree | Good Food

Kedgeree

150-200 g smoked haddock
milk to cover the fish
1 bay leaf
half a dozen peppercorns
275 ml water
½ teaspoon cumin seeds
½ teaspoon coriander seeds
seeds from 2 cardamom pods
a pinch of cayenne pepper
¼ teaspoon turmeric
3 eggs (or more if you like)
Good knob of butter or ghee
2 onions, diced
150 g rice
a pinch of saffron
a small pinch of salt
a dash of olive oil
50g freshly podded peas
chopped fresh parsley or coriander
slice of lemon

Method

step 1
Place the fish in a saucepan over medium heat, add enough milk to cover the fish, add the bay leaf and the peppercorns, and simmer for approximately 5 minutes until the fish is ready to flake. Remove it from the heat, and, when cool enough to handle, remove the skin and break the flesh into generous chunks. Strain and retain the milk. Put the milk in a measuring jug, and fill up to 275 ml with water.
step 2
Place the cumin, coriander and cardamom seeds into a small frying pan and dry roast them over medium heat for a couple of minutes until they are aromatic. Remove from the heat and grind using a mortar and pestle. Add the cayenne pepper and turmeric to form a spice mix (garam masala).
step 3
Put the eggs in a saucepan of cold water. Bring it to the boil, boil for 6 minutes, then remove from the heat and cool the eggs under running water. Peel and half or quarter the eggs.
step 4
In a pan, melt the butter, dice the onions and fry lightly, add the mixed spices, saffron, oil, salt and rice, stir until the rice has absorbed all the butter and is coated in spices. Add the milk and water retained earlier. Stir briefly, then put the lid on and simmer over very low heat for 10 minutes, add the peas, and simmer for another 5 minutes until the rice is tender and all the water is absorbed. Remove from the heat.
step 5
Mix together the cooked rice, smoked haddock, and some chopped parsley or coriander. Serve with the eggs, and a slice of lemon.