Kedgeree

Kedgeree.

I love smoked haddock (although there aren't many things I don't love) but this particular fillet is especially special, it has come all the way from the sea side town of Hastings. I love Hastings, it's where I spent many years and have made life long friends. I am making this simple recipe to show off the haddock's smokiness. I am using Thai Jasmine rice as I am biased (I am joking, I am completely impartial, I am using Thai Jasmine rice because it's the most amazing rice there is). I know Jasmine rice is not readily available so go with what you can find.

Serves 4.

Preparation.

Boil 4 eggs.

1 onion (finely sliced 1/2, cut the 1/2 into rough chunks)

1 carrot, cut into chunks.

1 stalk celery, cut into chunks.

1tbsp chopped ginger.

2 cloves chopped garlic.

2 sliced spring onions.

1-2tbsp chopped coriander.

In a large with wok, put in

-1 litre water,

-3-4 bay leaves,

-chunky onion pieces,

-carrot.

- celery.

-1/2 black peppercorns,

Bring up to the boil, turn the heat down, let the stock simmer for 10 minutes, add

-around 700g smoked undyed haddock.

Leave to simmer for around 1 minute. 

Turn off the heat. 

Let the fish continue to cook in the residual heat.

Leave for 15 minutes.

Flake and leave aside.

(Pass the stock through a sieve and keep for soups).

In a large wok, with a tablespoon of vegetable oil, fry

-onion slices

-chopped ginger,

-chopped garlic,

-1 stick cinnamon.

Cook, stirring occasionally, until the vegetables have softened, add

-1tbsp curry powder,

-1tsp turmeric powder,

-800g cooked rice.

Cook, stirring constantly, to coat the rice in the spices. 

You may need a splash of soy sauce or salt (not too much as the fish is rather salty), add

-flaked haddock,

Gently stir the fish flakes into the rice.

Turn the heat off.

Stir through

-spring onions,

-coriander.

Arrange the boiled eggs on top.