Instructions
Begin by melting 50g of butter in a large saucepan, approximately 20cm across, over medium heat. Add one finely chopped medium onion and gently cook for about 5 minutes until the onion softens and becomes translucent but does not brown; this gentle sautéing draws out sweetness. Next, stir in three split cardamom pods, a quarter teaspoon of turmeric, one small cinnamon stick, and two fresh bay leaves. Let the mixture cook for a further minute, allowing the aromatic spices to release their fragrance into the butter and onion. Tip in 450g of basmati rice, stirring well to coat each grain thoroughly with the savory spiced butter mixture. This step ensures every bite is infused with flavor. Pour in one liter of chicken or fish stock and add half a teaspoon of salt. Bring the liquid to a boil, giving a gentle stir once to loosen any rice sticking to the bottom. Cover with a tight-fitting lid, reduce the heat to low, and allow the rice to simmer gently for 12 minutes until tender and fluffy. Meanwhile, bring a large shallow pan of water to a gentle boil. Add 750g of un-dyed smoked haddock fillet and simmer carefully for 4 minutes until just cooked through. Remove the fish with a slotted spoon and set aside to cool enough to handle. Hard-boil three eggs by boiling them for 8 minutes, then cool, peel, and chop them into bite-sized pieces. Once the rice is cooked, remove the bay leaves, cinnamon stick, and cardamom pods for a smoother texture if you prefer. Gently fold in the flaked haddock—discarding any skin and bones—and the chopped eggs. Cover again and return the pan to low heat for 2 to 3 minutes until the fish is warmed through. Finally, stir in almost all of 3 tablespoons of freshly chopped parsley, then season with salt and freshly ground black pepper to taste. Serve the kedgeree garnished with the remaining parsley and fresh lemon wedges for squeezing over, adding a lovely burst of acidity.
