Kedgeree is often thought to be an Indian dish, but it was introduced to India by Scottish soldiers serving there and is no stranger to Scottish breakfast tables, particularly in hotels and B&Bs.
- 2 large undyed smoked haddock fillets
- 2 fresh bay leaves
- 50g butter
- 1 tbsp vegetable oil
- 1 large onion, diced
- 1 tbsp hot curry powder
- 1 tsp turmeric
- 2 cardamom pods, bashed open
- 1⁄2 cinnamon stick
- 2 tablespoons raisins or sultanas
- 200g basmati rice
- Zest and juice of half a lemon
- Sea salt and black pepper
- 4 large eggs, hard-boiled, peeled and quartered
- Flat-leaf parsley and coriander
- Use your fingers to press the flesh of the fish and remove any bones. Rinse and place in a shallow pan, adding enough cold water to just cover the fish. Drop in the bay leaves.
- Bring the fish to a gentle simmer, remove from the heat, and leave to cook in the warm water.
- Warm the butter and oil in a wide saucepan.
- Add the onion to the pan and stir. Cook with the lid on for 5-10 minutes until the onion is translucent.
- Add the curry powder and turmeric and cook for a few minutes while stirring.
- Add the basmati rice and stir. Now add the drained water from the fish, so that the liquid level above the rice is approximately 3-4 cm. Add more cold water if needed.
- Add the cardamom, cinnamon, and raisins, cover and cook on low heat for 8-10 minutes until the rice is cooked and the liquid has been absorbed, adding more if needed.
- Once cooked, fluff the grains with a fork and add sea salt and freshly grated black pepper.
- Remove the cardamom and cinnamon stick, and add the lemon juice and zest.
- Flake the fish into the rice and gently stir.
- Serve the egg quarters and freshly chopped herbs.