Smoked Haddock Kedgeree

Ingredients

• 300g smoked haddock
• 1 cup basmati rice
• 2 cups water- 1 onion, finely chopped
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 cup frozen peas
• 2 eggs, hard boiled and chopped
• Fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges, for serving
  
  

Instructions

1. To start, place the smoked haddock in a large frying pan and cover with water. Bring to a simmer and cook for about 5 minutes, until the fish is opaque and cooked through. Remove the fish from the pan, flake it into bite-sized pieces, and set aside.
   
   
2. In a separate pot, combine the basmati rice and water, and bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, until the rice is cooked through.
   
   
3. In the same pan you used to cook the haddock, add a bit of oil and sauté the finely chopped onion until it is soft and translucent. Stir in the curry powder and turmeric, and cook for another minute to release the flavors.
   
   
4. Add the cooked rice, flaked haddock, frozen peas, and chopped hard boiled eggs to the pan. Gently mix everything together and cook for a few more minutes until heated through.
   
   
5. Season with salt and pepper to taste, and garnish with fresh parsley. Serve the smoked haddock kedgeree with lemon wedges on the side for an extra burst of flavor.