, , ,

Sunday brunch, with enough left over to take to work and microwave for lunch the next day

cooked rice

pint of milk

12-16oz undyed smoked haddock

knob of butter

1 onion

handful of peas

tablespoon medium curry powder

tablespoon soured cream, double cream, or yogurt

three boiled eggs, either hard or soft – to your taste

Kedgeree is an anglo indian dish once served for breakfast in great houses, its not meant to be a proper curry, but is a great way to use up leftover rice.

bring the milk to the boil in a large pan. as soon as it boils place the fish in, making sure it’s covered, then remove the pan from the heat and set aside.

dice the onion and fry until golden with the butter in a large frying pan.

mix the curry powder (use more or less to taste) in a cup with a little water to form a thick paste, then add to the onions and fry over a high heat until dry.

add the peas and rice to the pan and cook thouroughly – you need the rice to be properly warrmed through.

Whilst the rice cooks skin, bone and flake the fish, which should now have cooked perfectly in the residual heat from the milk.

Finally add the quartered eggs and fish and stir carefully through the rice.

remove from the heat and stir through the cream or yogurt.