Method:-

• Put 3 eggs on to boil for about 8 to 10 minutes – set aside when done – shell and chop when cooler.
• While eggs are boiling place the haddock fillets in a saucepan and cover them with 1 pint (570 ml) cold water.
• Bring to the boil, lower the heat, put on a lid, and simmer gently for about 8 minutes.
• Then drain off the water into a measuring jug and reserve.
• Transfer the haddock to a dish, cover with foil and keep it warm.
• Using the same saucepan, melt 2 oz (50 g) of the butter and soften the onion in it for 5 minutes.
• Stir in the curry powder and cook for half a minute, then stir in the measured rice and add 16 fl oz (450 ml) of the haddock cooking water.
• Stir once then, when it comes up to simmering point, cover with a tight-fitting lid and cook, very gently, for 15 minutes or until the rice grains are tender.
• When the rice has been cooking for 10 minutes, remove and discard the skins from the fish and flake the flesh.
• When the rice is ready, remove it from the heat and fork in the flaked fish, hard-boiled eggs, parsley or coriander, lemon juice and the remaining 2 oz (50 g) butter.
• Now cover the pan with a folded tea towel and replace it on very gentle heat for 5 minutes.
• Then tip the kedgeree quickly on to a hot serving dish, season to taste and serve.