Classic Smoked Haddock Kedgeree

• Oil1 tbsp olive oil
• Garlic2 cloves garlic, minced
• Milk300ml whole milk
• Parsleya small bunch fresh parsley, chopped
• Ginger1 tsp grated fresh ginger
• Saltsalt, to taste
• Onion1 medium onion
• Butter30g unsalted butter
• Egg4 large eggs
• Lemon1/2 lemon, cut into wedges
• Cream2 tbsp double cream
• Rice200g basmati rice
• Fish400g smoked haddock fillets
• Curry1 tbsp mild curry powder
• Pepperblack pepper, to taste

How to Make It

• 1

  Gently poach 400g of undyed smoked haddock in 500ml of milk for 8-10 minutes until it flakes easily. Remove the fish, reserving the milk, and let it cool slightly before flaking. Simultaneously, hard-boil 4 large eggs for 7-8 minutes, then cool them in ice water, peel, and quarter.

• 2

  Rinse 250g of basmati rice thoroughly under cold water until the water runs clear. Cook the rice in 500ml of water with a pinch of salt, bringing it to a boil, then reducing heat to low, covering, and simmering for 10-12 minutes until all water is absorbed. Fluff with a fork and set aside.

• 3

  In a large, deep frying pan or shallow pot, melt 30g of butter and 1 tablespoon of olive oil over medium heat. Add 1 finely diced large onion and cook gently for 5-7 minutes until softened and translucent, taking care not to brown it.

• 4

  Stir in 2 cloves of minced garlic, 1 tablespoon of grated fresh ginger, and 2 tablespoons of mild curry powder. Cook for 1-2 minutes until fragrant, ensuring the spices are well-toasted but not burnt. This step really brings out their flavour.

• 5

  Add the flaked smoked haddock and cooked basmati rice to the pan with the aromatics and spices. Gently fold everything together, ensuring the fish doesn't break up too much.

• 6

  Pour in 100ml of the reserved poaching milk and 50ml of double cream (optional, for extra richness). Stir gently, then cover the pan and let it simmer for 3-4 minutes over low heat, allowing all the flavours to meld and the dish to heat through.

• 7

  Stir in a generous handful of fresh chopped parsley and the juice of half a lemon. Season with salt and black pepper to taste. Garnish each serving with the quartered hard-boiled eggs and an extra sprinkle of parsley. Serve immediately, perhaps with a wedge of lemon.