Kedgeree

Serves 4

Kedgeree Photo: By User:Justinc - Own work, CC BY-SA 2.0

Ingredients

• 300g Basmati or jasmine rice
• 600ml milk
• 1 bay leaf
• 600g undyed smoked fish
• 4 eggs, hardboiled and peeled
• 2 tbsp unsalted butter
• 1 tsp curry powder
• 1 onion, chopped
• 2 tsp Worcestershire sauce
• 12 cherry tomatoes, halved
• 2 tbsp chives, chopped
• Salt and freshly ground black pepper
• a lemon, cut into wedges

Method 

Bring the rice to a simmer in 2 cups of salted water and cook until the water has been absorbed and the rice is tender - about 15-20 minutes.

Remove the rice from the heat and pour it onto a flat tray to cool it down. Bring the milk and bay leaf to a simmer in a saucepan.

Chop the smoked fish into 3cm chunks and add to the pot, reduce the heat and simmer for 10 minutes, just until the fish begins to flake. Drain the fish through a sieve over a bowl, reserving the milk.

Remove any bones from the fish.

Cut the eggs into quarters and set to one side.

Melt the butter in a frying pan and stir in the curry powder. Cook until fragrant and add the onion, gently frying it until soft.

Gently fold in the cooked rice and fish to the pan and cook for 5 minutes with about one cup of the milk.

Stir in the eggs, Worcestershire sauce, cherry tomatoes and chives, and cook for 3 minutes. Season with the salt and pepper and serve with wedges of lemon