Kedgeree - cooking recipe

Ingredients

2 eggs
680 g undyed smoked haddock fillets, pin bones removed
2 fresh bay leaves
170 g long grain rice or 170 g basmati rice
110 g pure butter ghee
1 piece ginger, grated
1 medium onions or 1 bunch spring onion, finely chopped
1 clove garlic, peeled and finely chopped
2 tablespoons curry powder
1 tablespoon mustard seeds
2 tomatoes, deseeded and chopped
2 lemons, juice of
2 cups fresh coriander
1 red chile, finely chopped
To serve
20 g fresh coriander, chopped
plain yogurt

Preparation

TIP: ghee is butter with the milk proteins and salts removed,which means it is less likely to burn.
Boil the eggs for 10 minutes.
Hold under cold running water.
Put the fish and bay leaves in a shallow pan with enough water to cover.
Bring to the boil,cover,and simmer for about 5 minutes,until cooked through.
Remove from pan and set aside.
When cool enough to handle,remove skin from fish,flake into chunks and set aside.
Cook the rice in salted water for about 10 minutes and drain.
Refresh in cold water,drain again,and leave in the fridge until needed.
Melt the butterghee in a pan over a low heat.
Add the ginger,onion and garlic.
Soften for about 5 minutes,then add the curry powder and mustard seeds.
Cook for a further few minutes,then add the chopped tomatoes and lemon juice.
Quarter the eggs.
Add fish and rice to pan and gently heat through.
Add the eggs,coriander and chilli and stir gently.
Place in a warm serving dish.
Mix the chopped coriander and natural yogurt,and serve with the kedgeree.