Buttery Kedgeree

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 1/2 lbs smoked haddock fillets
• 4 ounces butter
• 1 onion, chopped
• 3/4 teaspoon hot madras curry powder
• 1 cup long-grain rice
• 3 eggs, hardboiled and chopped
• 3 tablespoons parsley, minced
• 1 tablespoon lemon juice
• salt
• pepper

Recipe

• 1 place the haddock fillets in a saucepan and cover them with 2 cups cold water. bring to the boil, lower the heat, put on a lid, and simmer gently for about 8 minutes.
• 2 drain off the water into a large measuring cup and reserve. transfer the haddock to a dish, cover with foil and keep warm.
• 3 using the same saucepan, melt 2 oz of the butter and soften the onion in it for 5 minutes. next stir in the curry powder, cook for half a minute, then stir in the rice and add 2 cups of the haddock cooking water.
• 4 stir once and, when it comes to a simmer, cover with a tight-fitting lid and cook gently, for 15 minutes or until the rice grains are tender.
• 5 when the rice has been cooking for 10 minutes, remove and discard the skins from the fish and flake the flesh.
• 6 when the rice is ready, remove it from the heat and fork in the flaked fish, hard-boiled eggs, parsley, lemon juice and the remaining 2 oz butter.
• 7 cover the pan with a folded dish towel and place it on very gentle heat for 5 minutes.
• 8 tip the kedgeree quickly on to a hot serving dish, season to taste and serve.