Buttery Kedgeree

1. 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. 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. 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. 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. 5

   When the rice has been cooking for 10 minutes, remove and discard the skins from the fish and flake the flesh.

6. 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. 7

   Cover the pan with a folded dish towel and place it on very gentle heat for 5 minutes.

8. 8

   Tip the kedgeree quickly on to a hot serving dish, season to taste and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.