- unsalted butter
- ½ onion, finely chopped
- 1 garlic clove, finely chopped
- pinch dried chilli flakes
- 2 tsp curry powder
- 100g long grain rice
- 150ml white wine
- 150ml oz double cream
- 150g smoked haddock, cut into chunks
- 1 free-range egg
- 1 tsp white wine vinegar
- 110 oz boiling water
- To garnish
- 1 tsp chopped fresh chives
Melt the butter in a saucepan over a medium heat. Add the onions and garlic and cook for two minutes, then add the chilli flakes and curry powder to the pan and continue to cook for one minute.
Add the rice and wine the saucepan and bring to a simmer.
Add the cream and simmer for five minutes, until juices start to thicken.
Add the haddock and cook for a further two minutes.
For the poached egg, place a small frying pan over a medium heat and add vinegar and water. Bring to a gentle simmer and crack the egg in the pan. Cover, and poach for 2-3 minutes, or until cooked through.
To serve, place the kedgeree into a bowl. Top with the poached egg, and sprinkle with chives.
Thanks to Bennyboy65 for providing the original recipe.