Kedgeree

Begin by heating the vegetable oil in a large, lidded pan over medium heat. Add the chopped onion and gently fry for about 5 minutes until it becomes soft and translucent, ensuring it doesn’t brown as this preserves a delicate sweetness. Sprinkle in the ground coriander and curry powder, seasoning with salt to taste. Continue frying the spices and onions for approximately 3 minutes, allowing them to brown slightly and release their fragrant aromas—this step intensifies the flavor base of your dish. Next, stir in the rice thoroughly, coating each grain with the spiced onion mixture. Pour in 600ml of water, stirring well to combine. Bring the mixture to a gentle boil, then reduce the heat to a simmer and cover the pan with its lid. Allow the rice to cook undisturbed for 10 minutes, after which you should remove the pan from the heat but keep it covered. Let it stand for an additional 10-15 minutes; this resting period lets the rice finish cooking perfectly by steaming in its own heat. Be careful not to lift the lid during cooking to retain moisture and ensure fluffy rice. While the rice is cooking and resting, place the smoked haddock and bay leaves in a frying pan. Pour in the milk until the fish is covered, and gently poach over low heat for about 10 minutes, until the fish flakes easily when tested with a fork. Carefully remove the haddock from the milk, peel off any skin, and flake the flesh into thumb-size pieces. In a separate pot, cover the eggs with water, bring to a boil, then reduce to a simmer. Cook the eggs for 4½ to 5 minutes for a soft but set yolk, then immediately plunge them into cold water to stop cooking. Peel and cut the eggs into quarters. Finally, in the pan with the cooked rice, gently fold together the flaked haddock, quartered eggs, chopped parsley, and coriander. Combine all ingredients carefully to keep the textures distinct. Warm through briefly if needed, and serve the kedgeree hot with an extra sprinkle of fresh herbs on top for a vibrant finish. For an extra touch of flavor, a squeeze of fresh lemon juice or a dash of hot sauce can brighten the dish even more.