KEDGEREE WITH LIME, CORIANDER AND CHILLI
Prep time 20-30 mins Cooking time 10 mins Serves 4-6
2 medium-size onions, finely chopped 100g butter 1 tsp ground coriander 1 tsp ground cumin 2 tsp black mustard seeds 2 tbsp grated ginger 2 fresh red chillies, finely chopped 800g smoked haddock 1 litre milk 2 bay leaves Black peppercorns, a few Coriander leaves, a handful 250g basmati rice, cooked, drained and fluffed up Boiled eggs, quartered 2 limes, halved 1 bunch spring onions, chopped
1 Sauté onion in the butter until it is soft and glossy. Add spices, mustard, ginger and red chillies to the pan and sauté until onion is golden brown.
2 Place the haddock in a pan with milk, bay leaves and peppercorns. Bring to the boil then turn down heat and simmer for 8 minutes, or until the fish is just cooked. When cool remove skin and flake.
3 Add rice to the onion mixture and stir through. Then add fish, eggs and a few coriander leaves. Do not stir; just cover the pan and set the heat to low. When warm, squeeze limes over, garnish with spring onions and extra coriander leaves. Serve hot.