CLASSIC KEDGEREE

Ingredients:
Vegetable oil - 3 tbsp
Large onion - 1 (finely chopped)
Ground coriander - 1 tsp
Turmeric - 1 tsp
Curry powder - 2 tsp
Long grain rice - 200 gms (rinsed under cold water)
Eggs - 6
Milk - 400 ml
Un-dyed smoked haddock - 300 gms
Bay leaves - 2
Small handful of coriander and parsley (chopped)

Method:

• Heat the oil and cook the onion in a pan with a well fitting lid until soft but not coloured.
• Add the spiced and some salt and continue to cook until golden and fragrant, about 4 minutes. 
• Sprinkle over the rice and stir it well so that all the grains are coated.
• Stir in 400 ml of water,increase the heat, cover and bring to the boil.
• Once boiling starts turn to a simmer and cook for 10 minutes.
• Turn off the heat and leave to steam for 20 minutes.
• The rice should be perfectly cooked if you don't lift the lid before the end of the time.
• Boil the eggs and peel of the skin and then quarter.
• Meanwhile pour the milk over the haddock in a shallow pan and bring  to a gentle simmer.
• Poach for 5-8 minutes until just cooked through and flesh flakes easily.
• Remove from the milk, peel off and discard the skin and flake the fish,
• Gently stir fish, herbs and seasoning into the rice, top with the eggs and serve.