Smoked Haddock Kedgeree

It’s taken me years to figure out how to pronounce kedgeree, it has always been one of those recipes that people laugh at when I try and pronounce it, and yes, there are a few! I think I have mastered it now though – Kedge-er-ree. Actually now I have written like that it looks pretty damn obvious that that is how you pronounce it (no wonder people laughed). Anyhow, I feel I am at the stage with this dish where I have not only mastered the name, but also the taste. It may be a traditional breakfast item but as I like to have it as a main meal I have added a bit more spice to it. By all means feel free to discard the chillis and the chilli sauce, but I love the kick it gives it!

Serves 2

–          3 eggs – boiled for 8 minutes then peeled and roughly chopped

–          130g rice/wild rice – cooked according to pack instructions

–          1 large fillet of smoked haddock, poached in simmering water with 2 bay leaves for 5-7 minutes

–          ½ tsp turmeric

–          1 ½ tbsp. mustard powder

–          1 tsp mustard seeds

–          1 tsp ground coriander

–          1 red chilli

–          1 clove garlic

–          Thumb size piece ginger

–          1 tbsp olive oil

–          1 onion – roughly chopped

–          1 courgette – roughly chopped

–          1 tbsp roasted pepper chilli sauce (see previous recipe)

–          Handful peas 

Start by preparing your rice, haddock and your eggs and then set aside until needed

Combine all the spices, the chilli, garlic and ginger in a small bowl and set aside

Fry the onion in the olive oil until cooked

Add the courgette and stir for another 3 minutes

Add the spice mixture and coat the onions and courgette well

Add the rice and the chilli sauce, reduce to a medium to low heat and simmer until the rice is heated through

Stir in the remaining ingredients until well combined

Season to taste and serve topped with fresh yogurt mixed with cucumber and fresh coriander.