Kedgeree

30 min · Serves 2

A Kubbord recipe

Steps written by Kubbord

What goes in

• 250 grice
• 300 gsmoked haddock
• 2eggs
• 1onion
• curry powder

How to cook it

1. Place the rice in a medium saucepan with 500 ml (about 2 cups) of water over medium-high heat. Bring to a boil, then cover with a tight-fitting lid, reduce the heat to low, and cook for 15 minutes until the water is completely absorbed and the rice is tender.
2. Place the eggs in a small saucepan, cover with cold water by an inch, and bring to a rolling boil over medium-high heat. Cover the pan, remove it from the heat, and let stand for 10 to 12 minutes until fully set and cooked to an internal temperature of 160°F (71°C), then cool under cold tap water, peel, and cut into quarters.
3. Place the smoked haddock in a wide skillet and add enough water to barely cover the fish. Bring to a gentle simmer over medium heat and cook for 6 to 8 minutes until the fish is opaque throughout, reaches an internal temperature of 145°F (63°C), and flakes easily; transfer to a plate and gently flake into large chunks.
4. Finely chop the onion. In the empty skillet, combine the chopped onion, curry powder, and 3 tablespoons of water over medium heat, cooking for 5 to 7 minutes until the onion is soft and translucent, adding a splash of water if it begins to stick.
5. Add the cooked rice and flaked haddock to the skillet with the spiced onion, folding gently over medium-low heat for 2 to 3 minutes until evenly mixed and heated through without breaking up the fish chunks.
6. Transfer the rice and fish mixture to serving plates, top with the quartered hard-boiled eggs, and serve immediately.

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