This comfort oozing Kedgeree recipe is a real crowd pleaser. Kedgeree is a delicious and easily made breakfast, lunch or dinner. Being extremely versatile makes it the perfect dish to use up leftovers or to miraculously cure a hangover.
Thoroughly rinse the rice with water. Add the rice to a saucepan, pour in about 5 times the amount of water to rice and cook it accordingly to the time on the package instructions. Pour the rice into a colander, rinse with cold water and set aside.
At the same time, heat salted water in a big pan and poach the smoked haddock fillets for 10 minutes. Remove the fish with a slotted spoon and peel off the skin. Bring the water back to a simmer to poach the eggs.
Meanwhile, peel the onions and finely slice with the red chilli (deseed if you like) and coriander stalks. Peel and finely chop the garlic and ginger. Place it all in a large frying pan on a medium heat with 1 tablespoon of oil and the butter, and cook for 10 minutes, or until soft but not coloured, stirring occasionally.
Stir in the curry powder.
Slice your leftover vegetables and add them to the pan along with the frozen peas. Gently fold in the rice using two forks so that it remains fluffy.
Flake in the poached fish, gently fold again, season with sea salt, black pepper and lime juice, then keep on a low heat for just 3 or 4 minutes while you poach the eggs to your liking in the simmering water.
Place the eggs on top of the kedgeree and scatter over the coriander leaves.
Delicious served with mango chutney or dollops of lemon-spiked yoghurt.This recipe has been adapted from Jamie Oliver's Kedgeree recipe.