Smoked Haddock Kedgeree

Rinse the basmati rice until the water runs clear, put it into a saucepan, pour in 600 ml water and season with salt to taste. Bring to the boil, cover with a lid and cook over the lowest heat for 10 minutes; remove from the heat and leave covered for another 10 minutes.

While the rice is cooking, in a wide frying pan heat 300 ml milk with a bay leaf until almost boiling. Add the smoked haddock fillet, reduce the heat and poach for 8–10 minutes, until the fish flakes easily. Remove it, let cool for 2–3 minutes, remove the skin and break the flesh into large flakes.

Put the eggs into a small saucepan, cover with water, bring to the boil and cook for 7 minutes. Transfer to cold water for 5 minutes, peel and halve.

Melt the butter in a large frying pan. Add the finely chopped onion and sauté for 5 minutes until soft, without browning. Stir in the curry powder and turmeric, and cook for 1–2 minutes to let the spices release their aroma.

Add the cooked rice to the onion and gently mix so the grains are coated with the spiced butter. Add the haddock flakes and warm everything together for 2–3 minutes, taking care not to break the fish into small crumbs.

Squeeze in the lemon juice, add the finely chopped parsley, season with salt and black pepper to taste, and gently mix once more.

Serve the kedgeree hot, topped with the egg halves and lemon wedges, if desired.