Smoky Smoked Haddock Kedgeree Recipe

Place the smoked haddock in a shallow pan and pour in enough water to just cover the fish. Bring to a gentle simmer over medium heat and poach for about 5 minutes, or until the fish flakes easily with a fork. Remove the fish from the pan, let it cool slightly, then flake it into chunky pieces, discarding any remaining bones.

In a medium saucepan, combine the rinsed basmati rice and the vegetable stock. Bring to a boil, then reduce the heat to low, cover with a tight-fitting lid, and cook for 12 minutes. Remove from the heat and let the rice steam with the lid on for an additional 5 minutes before fluffing with a fork.

While the rice cooks, place the eggs in a small pot of boiling water and cook for 7 to 8 minutes for a firm yet jammy yolk. Transfer the eggs immediately to an ice bath to stop the cooking, then peel and cut them into quarters.

Melt the butter in a large skillet over medium heat and add the chopped yellow onion. Sauté for 5 minutes until the onion is soft and translucent, but not browned. Stir in the mild curry powder and ground turmeric, cooking for 1 minute until fragrant.

Add the cooked, flaked smoked haddock and the cooked basmati rice to the skillet with the spiced onions. Gently fold the ingredients together over low heat for 2 to 3 minutes until everything is warmed through and the rice is evenly coated in a bright yellow hue.

Gently fold in half of the chopped cilantro, then transfer the kedgeree to a warm serving platter. Arrange the quartered hard-boiled eggs on top, garnish with the remaining cilantro, and serve hot with lemon wedges on the side.