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Method Prep:20min › Cook:15min › Ready in:35min
Put the haddock in a saucepan, cutting to fit if necessary. Add the bay leaf and parsley stalks, then pour in the stock. Cover and simmer gently for 7–8 minutes, until the fish flakes easily. Remove the fish using a fish slice and set aside. Reserve the cooking liquid and bay leaf.
Heat the oil and butter in the rinsed out pan until melted, then add the rice and stir until coated in the mixture. Add the spices and cook over a low heat for 2 minutes, stirring all the time.
Make up the reserved cooking liquid to 600ml with boiling water, then pour this stock into the pan. Add the bay leaf, cover and simmer for 10 minutes, adding a little more boiling water if needed. Stir in the peas, cover again and continue cooking for 2–3 minutes or until the rice is tender and the liquid has been absorbed.
Meanwhile, break the fish into large flakes, discarding any skin and bones. Gently stir into the hot rice with the chopped parsley, season with pepper and heat gently for about 30 seconds to ensure the dish is piping hot. Remove the bay leaf.
Transfer the kedgeree to a warmed serving dish or individual plates and serve garnished with egg quarters and sprigs of parsley.
*If you don't have garam masala or ground coriander to hand, simply use an extra 1/2 tsp of your favourite curry powder or paste. *Naan bread, spread with garlic butter and baked in a moderate oven for 5–6 minutes, makes a great accompaniment. Cut into strips to serve.