SMOKED HADDOCK KEDGEREE
Recipe Raphaella Frame-tolmie
300g basmati rice 700ml water a pinch of salt 100g butter 2T olive oil 1 small red onion,
finely chopped 1T curry paste 140g frozen peas 350g smoked haddock
fillets, flaked 4 large, hard-boiled eggs,
roughly chopped 4 spring onions, finely sliced juice of 1 lime 2T coriander, chopped 2T flatleaf parsley, chopped
Place the rice in a large, heavy-based saucepan, cover with the water and add a pinch of salt. Cover and bring to the boil, then remove the lid and allow all the water to be absorbed (about 15 minutes). Turn off the heat, cover again and allow to steam dry.
Melt half the butter with the oil in a large frying pan. Add the onion and curry paste, and cook until soft and beginning to brown. Add the rice and stir through, ensuring that all the buttery juices are absorbed and the rice is heated through. Add the peas, heat through, followed by the haddock, eggs, spring onions and lime juice, gently mixing to combine. Add the chopped herbs and the remaining butter, and garnish with coriander and parsley leaves.