Next level kedgeree

Method

• step 1

  Bring the stock to a simmer in a saucepan, then add the smoked haddock and poach for 5 mins, or until just cooked through. Remove from the stock and flake into large chunks. Set aside. Will keep, covered and chilled, for up to two days. Reserve the poaching liquid.

• step 2

  Melt the butter in a shallow pan over a medium heat and fry the onion, garlic, ginger, spices and bay leaves for 5-6 mins, or until the onions start to colour a little. Stir in the tomato purée, curry powder and coriander stalks, and cook for a few minutes until softened and sticky. Pour in the reserved stock and the cream. Season, stir, and bring to the boil. Reduce the heat and simmer for 15 mins to reduce the liquid by half. Strain through a sieve into a container, pressing the onions to squeeze out the liquid. Will keep covered and chilled, for up to two days.

• step 3

  Rinse the rice in cold water several times, then put in a pan with enough cold water to cover by 1½cm. Cover the pan, then bring to the boil over a high heat. Stir, cover again, reduce the heat to low and cook undisturbed for 2 mins. Remove from the heat, leave for 10 mins, then fluff up using a fork. Cover again and leave for 5 mins. To get ahead, you can cook the rice the day before and keep chilled.

• step 4

  Poach the eggs in a pan of simmering water (or make boiled eggs to your liking), then set aside on a sheet of kitchen paper to drain. Reheat the sauce in a large, shallow pan over a low heat until simmering, then stir in the cooked rice and frozen peas, if using, and cook until the rice is piping hot. Stir through most of the coriander leaves, lemon juice and flaked fish. Spoon into warm bowls and top with the poached eggs, the rest of the coriander and a sprinkling of garam masala. Serve straightaway.