Hangover kedgeree

Categories: January

Ingredients

• 250g basmati rice
• 6 organic eggs
• 2 onions, finely chopped
• 100g butter
• 1 tsp ground coriander seeds
• 1 level tsp ground cumin
• 2 tsp black mustard seeds
• 2 heaped tsp chopped fresh ginger
• 2 fresh red chillies, finely chopped
• handful of fresh coriander, leaves torn from stalks, and stalks finely chopped
• 800g smoked haddock, undyed
• 1 litre of milk
• small handful of fresh bay leaves
• few whole black peppercorns
• 1 lemon, halved
• 1-2 more finely sliced fresh chillies and some coriander leaves, to garnish

Directions

1. First, cook the rice in salted water, cool under a tap, drain well and put to one side. You can hard-boil the eggs for 8 minutes in the same pan. When they’re cool enough to handle, remove the shells and cut each into four. Then gently fry the onion in the butter with the coriander seeds, cumin, mustard seeds, ginger, chillies and the chopped coriander stalks. Try to get the onions soft and sticky without letting them get too brown – this will give an amazing sweet flavour.

2. In a clean, snug-fitting pan, poach the haddock in the milk with the bay leaves and peppercorns and a little extra water if needed – to just cover the fish. Bring to the boil, simmer for 4 minutes or until it is cooked, and remove from the heat. Let the fish cool down a little.

3. Take the skin off, flake the fish into chunks, being careful to remove any bones, and put to one side. Add the rice to the onion and spice mixture, mix well and heat through really well. Then add the fish, eggs and coriander leaves, heating the whole lot up. Season, squeezing in enough lemon to cut through the spices nicely. Garnish with coriander leaves and some sliced chillies if you like.

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