Kedgeree

Time of preparation: 30 Minutes
Time of cooking: 30 Minutes

Eggs	2
Smoked Haddock Fillet	680 grams
Bay leaves	2
Basmati or Long grain Rice	170 grams
Sea salt	To taste
Ghee	3 tablespoon
Ginger (grated)	1 thumb sized
Onion (finely chopped)	1 medium
Garlic (finely chopped)	1 clove
Curry Powder	2 tablespoon
Mustard Seeds	1 tablespoon
Tomatoes (chopped)	2
Lemon Juice	2
Fresh Coriander (chopped)	2 handful
Fresh Red Chilli (finely chopped)	1
Yogurt	For serving

1. Boil the eggs for 10 minutes, then hold under cold running water.
2. Put the fish and bay leaves in a shallow pan with enough water to cover.
3. Bring to the boil, cover and simmer for about 5 minutes, until cooked through.
4. Remove from pan and leave to cool.
5. Remove the skin from fish, flake into chunks and set aside.
6. 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.
7. Melt the ghee in a pan over a low heat. Add the ginger, onion and garlic.
8. Soften for about 5 minutes, then add the curry powder and mustard seeds.
9. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.
10. Add the fish and rice to a pan and gently heat through.
11. Quarter the eggs. Add the eggs, most of the coriander and the chilli and stir gently. Place in a warm serving dish.
12. Mix the rest of the coriander into the yogurt and serve with the kedgeree.