Kedgeree with Nobles Whitby Smoked Haddock

Traditionally an anglo-indian breakfast dish, this kedgeree uses smoked haddock from the Nobles of Whitby. We resist the temptation to add fruit to the rice which can be too much; if you want to try with a little chopped apple or a few sultanas, keep it under moderation!

Serves 4 - For the Pillau Rice:
200g Basmati Rice
220ml Boiling water
30g Butter
1 onion sliced finely
Spices - Cinnamon stick, a clove and others to suit your store cupboard; Ginger, Turmeric, Cardamom etc.

For the Curry Sauce:
1 small onion or shallot (chopped)
1 clove of garlic
20g of a mild curry powder - garam masala or a mixture of ground coriander with a little turmeric, ginger and cumin.
50ml White wine
200ml Cream

Fish and Eggs:
2 Large fillet of Smoked Haddock
( skinned and boned, each cut into two)
Eggs

First deal with the rice, wash it until the water running off is clear. Sweat the onion and add the spices, then add the rice and stir it around the pan before adding the water - (which you should measure first, not after it has boiled). Cover with a lid and cook slowly on the top or in the oven for at least 20 minutes. Avoid the temptation to take the lid off and have a look. Remove from the heat and set aside in the pan.

For the Curry Sauce, sweat the onion and add the crushed garlic and spice. Add the wine, allow to reduce and then the cream, leave to cook gently for 10 minutes.

Poach the Haddock in water (or more traditionally milk) and poach the eggs. Serve the rice, fish and eggs together - garnish with chopped parsley and / or Coriander. Serve the sauce on the side.