Smoked Cod Kedgeree

This is supposed to be a breakfast/brunch dish. I’m more of a bacon sarnie bloke in the mornings if I’m honest but this is a good light lunch or dinner. I used smoked Cod for this dish because it looked really fresh but you can use the more traditional Haddock of you prefer. The days of the Raj gave us tonic with our gin and this curry dish for brekkers so cant be all bad!! This recipe will serve 2.

You will need.

300g Smoked Cod

150g Basmati Rice

1 Onion

1 tbs Chopped Chives

1/4 tsp Tumeric

1 Clove of Garlic

2 Banana Shallots

1 tbs Fresh Parsley plus some for decoration.

2 Eggs (Boiled for 8 Minutes)

1 Pint Full Fat Milk

1 tbs Curry Powder

1 Lemon

1. Start by poaching the fish in milk gently for about 5-6 minutes together with a couple of bay leaves and a little salt and white pepper. Once just cooked remove and set aside. Make sure you keep the cooking liquor! Set your eggs away to boil too then put straight in to cold water to stop them cooking.

2. Boil the rice in salted water as per the instructions on the pack or until just cooked. Pour off the water and fork the grains to make sure its nice and fluffy. Meanwhile fry off the shallots until crispy and then drain on some kitchen paper.

3. Dice up your onion and slice the garlic. Fry in a little oil until just beginning to brown before adding your curry powder and tumeric. Cook for another minute or 2 just to cook the rawness off the spices.

4. Add the rice back in with onion keeping the pan on a low heat and carefully stir in until the rice takes on the colour of the curry and tumeric. Add in 5 tbs of the cooking liquor then carefully break up the fish and fold it in. Finally add in your chives and parsley. Test the kedgeree for seasoning and add salt and pepper if required.

5. Peal and quarter your eggs then arrange in a dish by topping the kedgeree with more parsley, crispy shallots and the egg. Finish with a squeeze of lemon.

Enjoy!