Kedgeree with Smoked Salmon, Cod & Jammy Eggs

The Anglo-Indian country-house breakfast: buttery curry-spiced rice and red lentils folded with flaked milk-poached cod and smoked salmon, topped with soft-boiled eggs, herbs and lemon.

Ingredients

• 1 cup basmati rice
• ½ cup red lentils
• 8 oz cod fillet
• 4 oz smoked salmon (hot-smoked if you can find it), flaked
• 1 cup milk
• 4 eggs
• 2 tbsp butter
• 1 small onion, chopped
• 1 garlic clove, minced
• a handful of cilantro or parsley, chopped
• 1 lemon, in wedges

From your pantry: 1 tsp turmeric, 2 tsp curry powder, ½ tsp ground coriander, ¼ tsp ground cardamom, ¼ tsp ground allspice, 1 bay leaf, salt, pepper.

Instructions

1. Rinse the rice and lentils, put them in a saucepan with the turmeric, ½ tsp salt and 2½ cups water, bring to a boil, then cover and simmer on low until the water is absorbed, about 12 minutes. Leave covered off the heat.
2. Meanwhile lower the eggs into boiling water for 7 minutes, then cool in cold water and peel.
3. Put the cod, bay leaf and milk in a small pan, bring to a gentle simmer and poach until the fish flakes, 6 to 8 minutes. Lift out and flake, discarding the milk.
4. Melt the butter in a large skillet over medium and cook the onion until soft and starting to brown, 6 minutes. Add the garlic, curry powder, coriander, cardamom and allspice and stir 1 minute.
5. Fold in the rice and lentils, the cod and the smoked salmon and warm through gently. Season, scatter with herbs and top with halved eggs and lemon wedges.

Tip: Smoked haddock (finnan haddie) is the traditional fish. If you find it, poach it in the milk instead of the cod and skip the smoked salmon.

Nutrition per serving

Adapted from Caroline's Cooking.

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