This week the farmers’ market had un-dyed smoked haddock – which husband bought instead of smoked mackerel. Never mind, a good excuse for one of my favourites – a spicy kedgeree, good for brunch, lunch or a light supper. Serve with salad or some stir-fried veg – we had beetroot and chrysanthemum leaves, fresh from the market, with ginger and garlic..
450g basmati rice
4 crushed cardamom pods
2 bay leaves
pinch of saffron
pinch of salt
500g smoked haddock
120g butter or oil (butter is best in this case tho I am dairy free!)
1 large onion, finely chopped
1 green or red chilli, cut into strips
2 tbs curry powder
4 hard-boiled eggs, peeled and cut in half
Small handful chives, chopped
½ lemon, cut into 4 wedges
Small bunch of coriander, chopped
1. Toss the rice briefly under running water and then put it in a large pan and cover with cold water. Leave for at least half an hour.
2. Drain the rice and discard the soaking water. Put it in a large pan on a medium heat with 585ml fresh water (or enough to cover the first joint of your middle finger, which is my measure) salt, the cardamom pods, saffron and bayleaves.
3. Bring to the boil, and give it a good stir. Cover tightly and turn the heat down very low. Cook for 20-25 minutes then take off the heat – don’t take the lid off! – and place on a wet tea towel. Leave for five minutes then fork through to fluff up.
4. Meanwhile, put the fish, skin-side up, in a shallow pan over a low heat, and cover with boiling water. Allow to sit for 10 minutes, then take out of the water and, when cool enough to handle, pull the skin off and break into large flakes.
5. Melt the butter or oil in a large frying pan over a lowish heat, and add the onion. Fry gently until softened, then stir in the chilli and curry powder. Cook for a couple of minutes, then tip in the rice and stir to coat. Add the fish flakes and coriander and heat through. Garnish with the hardboiled eggs and chives. Serve on large dish so everyone can dig in.