If you have time soak your rice in a jug overnight. Simply cover in cold water and leave until you’re ready to cook it.
When you’re ready to make your kedgeree, place the haddock in a pan over a gentle heat with the chilli flakes and milk. Simmer for 4 minutes then remove from the heat and leave to infuse for 10 minutes.
Meanwhile heat the oil in a large frying pan and cook the onions for 5 minutes until soft. Stir through the rice (drain it if you’ve soaked it over night), curry powder, cardamon, turmeric and cinnamon.
Remove the fish from the poaching liquid and set aside. Pour the milk over the rice along with the stock and stir well to combine. Bring to the boil, cover and simmer for 10 minutes until the rice is tender.
Meanwhile place the eggs in a pan of cold water and bring to the boil and cook for 6 minutes. Peel the eggs and quarter them.
Flake the fish and gently stir through the rice with the peas, coriander and eggs. Continue to heat for 2-3 minutes until warmed through then squeeze over the lime to serve.
Video: How to make Kedgeree
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