Smoked Haddock Kedgeree with Eggs and Spiced Rice

What you need

• 50 g (3 1/2 tbsp) unsalted butter
• 1 medium onion, finely chopped
• 6 green cardamom pods, seeds removed and crushed
• 1/2 tsp ground turmeric
• 1 tsp mild curry powder
• 1 small cinnamon stick
• 350 g (12 oz) basmati rice
• 600 ml (2 1/2 cups) chicken stock
• 2 bay leaves
• 1 tsp salt, plus more to taste
• 4 large eggs
• 500 g (1 lb 2 oz) undyed smoked haddock fillets
• 1 lemon, zest and juice of half, the rest cut into wedges
• 3 tbsp fresh parsley, chopped
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Start heating water in a small pan for the eggs and in a wide frying pan for the fish.

2. 2

   Melt half the butter in a heavy lidded pan over medium heat. Cook the onion, stirring now and then, until soft and lightly golden, 6-7 min.

3. 3

   Stir in the cardamom, cinnamon, turmeric and curry powder and fry for 1 min, until fragrant.

4. 4

   Rinse the rice until the water runs nearly clear and drain well. Stir it into the spiced onion until every grain is coated.

5. 5

   Pour in the stock and add the bay and salt. Bring to a boil and stir once. Cover tightly, lower the heat and simmer for 10 min.

6. 6

   Take the pan off the heat. Let the rice steam under the closed lid for 5 min.

7. 7

   Meanwhile, slip the eggs into the boiling water in the small pan and boil them for 8 min.

8. 8

   Lay the haddock in the wide pan, skin side up, and bring back to a gentle simmer. Poach for 4 min, until the flesh turns opaque and flakes easily.

9. 9

   Lift out the haddock and let it cool for a few minutes. Remove the skin and any bones, then break the flesh into big flakes.

10. 10

    Run the eggs under cold water, then peel them and quarter them.

11. 11

    Lift the lid and fish out the bay and cinnamon. Stir in the haddock and eggs with a fork, taking care not to mash them, then re-cover and heat on low for 2-3 min.

12. 12

    Melt the remaining butter and drizzle it over the rice. Fold in the lemon zest and juice, most of the parsley, salt and pepper.

13. 13

    Pile onto a warm platter, sprinkle with the rest of the parsley and serve at once with lemon wedges.

Imported from deliciousmagazine.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.