1. Place the haddock fillets in a saucepan and cover them with 2 cups cold water. Bring to the boil, lower the heat, put on a lid, and simmer gently for about 8 minutes. 2. Drain off the water into a large measuring cup and reserve. Transfer the haddock to a dish, cover with foil and keep warm. 3. Using the same saucepan, melt 2 oz of the butter and soften the onion in it for 5 minutes. Next stir in the curry powder, cook for half a minute, then stir in the rice and add 2 cups of the haddock cooking water. 4. Stir once and, when it comes to a simmer, cover with a tight-fitting lid and cook gently, for 15 minutes or until the rice grains are tender. 5. When the rice has been cooking for 10 minutes, remove and discard the skins from the fish and flake the flesh. 6. When the rice is ready, remove it from the heat and fork in the flaked fish, hard-boiled eggs, parsley, lemon juice and the remaining 2 oz butter. 7. Cover the pan with a folded dish towel and place it on very gentle heat for 5 minutes. 8. Tip the kedgeree quickly on to a hot serving dish, season to taste and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
