Smoked Haddock Kedgeree (Spiced Rice with Eggs)

• 3 Egg
• 350 g Smoked haddock, undyed if possible
• 400 ml Whole milk
• 2 pieces Bay leaves
• 250 g Basmati rice
• 40 g Unsalted butter
• 1 medium Yellow onion
• 2 tsp Curry powder
• 1 tsp Fine sea salt
• 120 g Frozen peas
• 1 piece Lemon, unwaxed if possible
• 15 g Fresh parsley

1. Bring a saucepan of water to the boil and gently lower in the eggs. Simmer for 7 minutes for soft-boiled, then drain and cool under cold running water. Peel and set aside.
2. Put the smoked haddock in a saucepan with the whole milk and bay leaves. Bring just to a gentle simmer over medium-low heat, then cook for 6 to 8 minutes until the fish flakes easily. Lift the fish out to a plate, strain and reserve the poaching milk, and discard the bay leaves.
3. Rinse the basmati rice in a colander until the water runs mostly clear. Tip into a saucepan and add 450 ml of the reserved poaching milk (top up with water if needed). Bring to the boil, cover, then cook on the lowest heat for 10 to 12 minutes until the rice is tender and the liquid absorbed.
4. While the rice cooks, melt the unsalted butter in a large frying pan over medium heat. Finely chop the yellow onion and cook for 8 to 10 minutes until soft and lightly golden. Stir in the curry powder and cook for 30 seconds until fragrant.
5. Flake the haddock into large pieces, discarding any skin and bones. Add the cooked rice to the pan with the onions, then fold through the fish and frozen peas. Season with the fine sea salt, cover, and warm for 2 to 3 minutes until the peas are hot.
6. Finely grate a little lemon zest, then cut the lemon and squeeze in juice to taste. Roughly chop the fresh parsley and fold it through. Serve topped with the eggs, halved.

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