Kedgeree with chilli
Prep time: 20-30 mins Cooking time: 10 mins Serves 4-6 100g butter 2 onions, finely chopped 1 tsp coriander powder 1 tsp cumin powder 2 tsp mustard seeds 2.5cm fresh ginger, grated 2 red chillies, finely chopped 800g smoked haddock 1 litre milk 2 bay leaves A few black peppercorns 250g basmati rice, cooked 6 eggs, hard boiled, peeled and quartered Handful of fresh coriander, roughly chopped, plus extra to serve 2 limes, juice of 1 bunch spring onions, chopped
1 Heat the butter in a large pan and sauté the onions until soft and glossy. Add the spice powders, mustard seeds, ginger and chillies and continue to sauté until onion is golden brown.
2 Meanwhile, place the haddock in a pan with the milk, bay leaves and peppercorns. Bring to a boil and poach for about 8 minutes or until just cooked. Remove from the heat, allow to cool slightly, remove skin and coarsely flake.
3 Add the rice to the onion mixture and stir through. Then add the fish, eggs and coriander leaves and cover. Let it warm through over a low heat, without stirring.
4 Drizzle with lime juice and garnish with spring onion and coriander.