Kedgeree

Serves 2 (generously)
Prep: 10 min
Cook: 20 min

2 naturally smoked haddock fillets, approx 150g each
280g Veetee Dine-in basmati rice (Waitrose or Sainsbury); or 150g basmati rice
2 fresh eggs
25g butter
1 small onion or shallot
1tsp ground cumin
1tsp ground turmeric
1tsp ground chilli
1tsp curry powder
1tbsp flour
2tbsp crème fraîche or thick cream
10g bunch coriander
1 lime

METHOD If cooking the rice from scratch, wash it until the water runs clean and place in a saucepan with 225ml cold water. Bring to the boil, cover, then turn the heat as low as possible. Cook for 10 minutes, take off the heat and leave without removing the lid for 10 minutes.

Boil the eggs in a small pan of water for 9 minutes. Drain, crack the eggs all over and peel under cold running water. Meanwhile, place the haddock fillets in a large frying pan (or any pan that can hold them in a single layer). Add 300ml cold water. Simmer for 5-6 minutes until cooked through. Strain the cooking water into a jug. Leave the fish to cool. Peel and finely chop the onion. Melt the butter in a small pan and gently soften the onion. Stir in the cumin, turmeric, chilli and curry powder, stir-frying for a couple of minutes before stirring in the flour. Remove from the heat and gradually stir in the strained-fish cooking water, using a whisk if necessary to ensure a smooth, thick sauce. Simmer for 5 minutes. While that’s happening, cook the Veetee Dine-in rice according to the packet instructions (stir-fried or microwaved for 2 mins).