Kedgeree

• Smoked Haddock300g
• Bay Leaves2
• Milk300ml
• Eggs4
• Parsley, choppedHandful
• Coriander, fresh choppedHandful
• Vegetable Oil2 tbs
• Onion, chopped1
• Ground Coriander1 tsp
• Curry Powder2 tsp
• Rice300g

Steps · tap to check off

1. 1Sauté onion in oil for 5 minutes until soft. 5:00
2. 2Stir in spices and salt; fry 3 minutes until fragrant. 3:00
3. 3Add rice and 600ml water. Bring to boil, cover, and simmer 10 minutes. 10:00
4. 4Remove rice from heat and let stand covered for 15 minutes. 15:00
5. 5Poach haddock and bay leaves in milk for 10 minutes; flake fish and discard skin. 10:00
6. 6Boil eggs for 5 minutes, chill in cold water, peel, and quarter. 5:00
7. 7Gently fold fish, eggs, and fresh herbs into the rice.
8. 8Serve hot with extra herbs.