Kedgeree

Steps

1. 1

   Rinse the rice, then place it in a saucepan with a pinch of salt. Cover with water about 1cm above the rice. Bring to a boil, then lower the heat and cover. Cook for about 10 minutes. Remove from heat and let rest for 10 minutes.

2. 2

   In a saucepan of water, add the haddock and heat gently for 10 minutes to warm the fish through, then carefully remove and cut into small pieces.

3. 3

   Peel and finely slice the onion. Peel the garlic, halve the cloves and chop them.

4. 4

   Melt the butter in a sauté pan, then cook the onion and garlic on medium heat. Once golden, add the curry, a pinch of turmeric and a pinch of chili. Add the rice and stir.

5. 5

   Peel the eggs and cut them in half. Wash the cilantro, pick the leaves and chop them. Wash the lemon and cut into small wedges.

6. 6

   Pour the kedgeree into a deep serving dish, arrange the hard-boiled eggs, cilantro and lemon around it.