Smoked Haddock Kedgeree with Peas

• 500gundyed smoked haddock
• 300mlwhole milk
• 2bay leaves
• 2 tbspolive oil
• 2onions, finely chopped
• 1 tbspmild curry powder
• 1 tspground turmeric
• 250gbasmati rice, rinsed
• 200gfrozen peas
• 4eggs
• 20gparsley, chopped
• 1lemon, cut into wedges
• fine salt
• black pepper
• 1cucumber, sliced
• 100gGreek yoghurt

Method

1. 1Put the haddock in a wide pan with the milk, bay leaves and 200ml of water. Bring to a gentle simmer and poach for 6 minutes until it flakes. Lift the fish out onto a plate. Strain the poaching liquid into a jug, discard the bay leaves and wipe the pan dry; the reserved liquid seasons the rice.
2. 2While the fish poaches, lower the eggs into a pan of boiling water and cook for 7 minutes, then cool in cold water, peel and quarter.
3. 3Heat the olive oil in the wide pan over a medium heat. Cook the onions with a pinch of salt for 8 minutes until soft and golden, then stir in the curry powder and turmeric for a minute.
4. 4Add the rice and stir to coat in the spices, then pour in the poaching liquid, topped up with water to 500ml. Bring to the boil, cover and cook on the lowest heat for 12 minutes until the rice is tender and the liquid absorbed. Stir in the peas for the last 3 minutes, cooking a little longer if needed until they are steaming hot.
5. 5Flake the haddock into large pieces, removing the skin and any bones, and fold through the rice with the parsley and plenty of pepper. Taste before adding salt; the fish is salty. Top with the eggs and serve with lemon wedges, sliced cucumber and a spoon of yoghurt.

Per serving

kcal

647

protein

43.2g

fibre

7.8g

carbs

77.3g

fat

18.5g