• about 250g smoked haddock fillet
  • 400ml milk
  • 1 onion, diced
  • sunflower oil
  • 1 tsp turmeric
  • 100g frozen peas
  • 2 tbsp korma curry paste
  • ½ pouch cooked pilau rice
  • 4 eggs
  • chopped to make 2 tbsp flat-leaf parsley
  • to serve mango chutney, lemon wedges, and a leafy salad


  • STEP 1

    Put the fish in a snug-fitting pan so the milk covers it. Cover with a lid and bring gently to a simmer. As soon as the milk begins to bubble, turn off the heat and leave the fish covered for 5 minutes.

  • STEP 2

    Fry the onion in 1 tbsp oil until it is soft, then add the turmeric. Add the peas, korma paste and rice and cook for about 5 minutes, until heated through. Lift out the fish from the milk, remove the skin and bones, and flake into chunks. Stir this through the rice mix.

  • STEP 3

    Whisk two eggs at a time with 1 tbsp of the chopped parsley and season. Heat 1 tsp oil in another frying pan and make a thin omelette. When the egg has set, put half the kedgeree into the omelette before folding. Repeat with the other eggs and remaining kedgeree.

  • STEP 4

    Serve with a dollop of mango chutney, lemon wedges and a leafy salad.


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