Bring 500ml fish stock to boil, add bay leaves and smoked fish. Reduce heat, cover with lid and simmer for 10 minutes.
300 g Smoked haddock or cod, 2 large bay leaves, 500 ml stock from stock cube
Add rinsed basmati rice to large saucepan. When fish is cooked, scoop out and set aside. Remove bay leaves and carefully pour the fish stock over the rice. Stir thoroughly, bring to boil, reduce heat and cover. Cook for 10 minutes.
200 g White Basmati rice
Meanwhile, take the pan used to cook fish and heat to medium. Add the sunflower oil, then butter. Once melted, add the diced onion and sweat for 2-3 minutes. Add the garlic and chopped chilli, and cook for a further 2 minutes. Add the curry powder, and cook through for a further 2-3 minutes.
1 large White onion, 2 large garlic cloves, 2 tbsp Mild madras curry powder, 2 tbsp sunflower oil, 10 g unsalted butter, 1 chilli finely diced
Once rice is cooked, leave for a further 2-3 mins. Turn pan on to medium low heat, stir the rice, then add the spiced onion mix ensuring that it is mixed thoroughly. The colour of the curry power should be very apparent.
Add the defrosted garden peas and mix thoroughly. Next, gently flake the smoked fish into the pan and stir through.
0.5 cup frozen garden peas, 300 g Smoked haddock or cod
Add chopped parsley, juice of half a lemon, and a generous grind of black pepper. Mix thoroughly, cover pan with lid and set heat to low.
small bunch flat leaf parsley, 1 large lemon
Wipe clean pan used to cook curried onions mix, rinse then fill three quarters full with boiling water and cover with lid. Set heat to high until bubbling, then lower to medium heat. Add juice of half a lemon.
Carefully break eggs into ramekins, then gently tip the eggs into the water. Cover with lid and simmer for 3-4 minutes. You can carefully lift an egg with a slotted spoon and press gently to see if the egg white is firmer to the touch. My preference is for a runny yolk.
4 large free-range eggs
Spoon kedgeree mix into large bowls and place poached eggs on top. Add a wedge of lemon, season with a generous grind of black pepper, and garnish with fresh parsley.
4 large free-range eggs, Freshly milled black pepper to taste
