You can also look at Nick’s recipe, but this is how I do it.
This is the smallest practical recipe but if it’s just for two people you may have some left over for the next day – that’s OK – just serve at room temperature or microwave. Good served on its own or with a green salad.
- One Smoked haddock
- 3 eggs
- 1 large onion or 2 small
- 1/3 cup basmati rice
- 1 tablespoon curry powder (I prefer it this way, without any whole spices, but you can add other things too if you like)
- Green element – fresh coriander, parsley, wild garlic or baby spinach
- Sunflower oil
- btw you shouldn’t need extra salt – just what is in the rice and the fish itself will be salty
You have a choice about whether to serve this at room temperature (which works fine, particularly if you do the eggs at the last minute), or whether to serve it hot, in which case start by putting a shallow dish in the oven to heat up – say at 160 degrees. Ideally use a lid or foil on top. Don’t leave the kedgeree in the oven longer than necessary or it will start to dry out.
Defrost the peas by sitting them in a bowl of cold water.
Boil the rice in salted water and when it is nearly ready melt a large chunk of butter and fry the curry powder for a couple of minutes. Don’t leave it sitting in that pan or it may scorch. Drain the rice and stir in the butter. This can now go in the heated dish to keep warm.
Meanwhile, cut the onion into length-wise slices (so they stay juicy when fried). Fry the fish gently in the oil with the onion round about it. Don’t over-cook the fish. If it has skin on, scrape the fish off the skin after it is cooked. Either way, when it is done, break up the fish roughly and add to the rice. The onion may need a little longer in the pan and in any case you can now add the green element to wilt briefly before putting that too in your dish.
‘Cook’ the peas by draining and pouring boiling water over them and leave just for a minute. They should still ‘pop’ when you eat them. Drain and add to the dish. Mix everything gently.
Boil the eggs to soft-boiled. I find this takes about 5 and a half mins if they have come straight from the fridge. Shell them and then cut in half over the dish (so you don’t lose any of the yolk). Add a little salt and pepper or paprika on top of the eggs if you like. Serve!