The Ingredients
300 g brown rice
450 g undyed smoked haddock fillets , from sustainable sources
2 red onions
1 fresh red chilli
½ a bunch of fresh coriander , (15g)
2 cloves of garlic
5 cm piece of ginger
olive oil
25 g unsalted butter
1 heaped teaspoon fennel seeds
1 heaped teaspoon curry powder
200 g leftover cooked greens , such as Brussels sprouts, Brussels tops, kale, cabbage, broccoli
200 g frozen peas
1 lemon
6 large free-range eggs
How to Prepare
Cook the rice in a pan of boiling salted water according to the packet instructions, then drain and refresh under cold water, leaving it in the colander.
At the same time, poach the fish in a large pan of simmering salted water on a medium heat for 10 minutes, then carefully remove with a slotted spoon. Turn the heat up under the poaching water and bring back to a good simmer.
Meanwhile, peel the onions and finely slice with the red chilli (deseed if you like) and coriander stalks. Peel and finely chop the garlic and ginger. Place it all in a large frying pan on a medium heat with 1 tablespoon of oil and the butter, and cook for 10 minutes, or until soft but not coloured, stirring occasionally.
Crush the fennel seeds in a pestle and mortar, and stir into the pan with the curry powder.
Slice and add the leftover greens, along with the frozen peas, then gently fold in the rice with two spoons so it stays nice and fluffy.
Flake in the poached fish, gently fold again, season to perfection with sea salt, black pepper and lemon juice, then keep on a low heat for just 3 or 4 minutes while you poach the eggs to your liking in the simmering water.
Place the eggs on top of the kedgeree, scatter over the coriander leaves, and a little extra chilli, if you fancy, then tuck in. Delicious served with mango chutney, or dollops of lemon-spiked yoghurt.