Kedgeree

Ingredients

• 500g smoked haddock fillets
• 2 tbsp vegetable oil
• 1 medium onion, chopped
• 2 garlic cloves, finely chopped
• 20g fresh ginger, peeled and grated
• 6 green cardamom pods
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• ½ tsp black mustard seeds
• 4 whole cloves
• 1 cinnamon stick
• 2 bay leaves
• ¼ tsp ground turmeric
• Pinch of ground cayenne pepper
• 600ml vegetable or fish stock
• 300g basmati rice
• 4 free-range eggs
• A good handful of fresh coriander leaves, roughly chopped
• Salt and freshly ground black pepper
• Mango chutney, to serve

Method

Heat the oil in a large lidded pan over medium heat. Add the chopped onion and fry gently for a minute. Add the garlic, ginger, and bay leaves, and continue to fry gently.

Lightly crush the cardamom pods to split them and add to the pan along with the cloves, cinnamon stick, cumin, fennel, and black mustard seeds. Cook for a minute, being careful not to burn the spices. Add the ground turmeric and cayenne, then stir in the rice until coated.

Pour in the stock and bring to a gentle boil. Cover the pan, reduce the heat to the lowest setting, and cook on the smallest ring of your hob for 15 minutes.

Meanwhile, boil the eggs for 5-6 minutes so the yolks remain fairly soft. Drain the hot water, run the eggs under cold water, and let them stand for a few minutes before peeling and halving lengthways.

After 15 minutes, remove the lid from the pan. The rice should have absorbed the stock and be fluffy. Gently stir in the flaked fish with a fork until warmed through, then mix in the chopped coriander. Season with salt and freshly ground black pepper to taste.

Spoon the kedgeree into large bowls, top with the halved eggs, and serve with mango chutney.