This great hearty dish was believed to have been brought to the UK by returning British Colonials returning from India, although traditionally eaten at breakfast I challenge you to find a time of day you wouldn’t enjoy it!
600g smoked haddock
150g basmati rice
1 thumb sized piece of ginger
1 clove of garlic
2 tbsp curry powder
1 tbsp mustard seeds
1 red chilli
Small pot of Yoghurt & Handful of coriander
Boil the eggs for 10 minutes, then hold under cold running water. Put the fish and bay leaves in a shallow pan with enough water to cover. Bring to the boil, cover and simmer for about 5 minutes, until cooked through. Remove from pan and leave to cool. Remove the skin from fish, flake into chunks and set aside.
Cook the rice in salted water for about 10 minutes and drain. Refresh in cold water, drain again, and leave in the fridge until needed. Melt some butter in a pan over a low heat. Add the ginger, onion and garlic. Soften for about 5 minutes, then add the curry powder and mustard seeds. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.
Quarter the eggs. Add the fish and rice to a pan and gently heat through. Add the eggs, most of the coriander and the chilli and stir gently. Place in a warm serving dish. Mix the rest of the coriander into the yoghurt and serve with the kedgeree.