I made kedgeree for dinner yesterday. Hadn’t made it for a long while, and forgot how much I enjoyed it. Such an easy cook, too. Thought I’d share my recipe here.

For anyone who doesn’t know, kedgeree is an old Anglo-Indian rice dish featuring smoked fish. Traditionally smoked haddock (although not in this one). You see variations which are either pilaf-style (rice cooked in spiced broth) or fried rice style; this one’s the latter.

Ingredients:

• 350g basmati rice
• 1 onion
• 4 garlic cloves
• 2-3 tsp curry powder
• 150ml full fat milk (or oat milk)
• Bunch of flat leaf parsley
• 300g smoked kipper fillets (cooked)
• 4 eggs

Method:

1. Cook the basmati rice before you start the rest. The rest of the recipe works best if the rice is cold out of the fridge, so do it in advance (or use leftovers).

2. Dice and fry the onion in ample oil until soft, followed by the garlic. Then add the curry powder and the milk, and simmer until you have a fairly thick curry paste.

3. Meanwhile, boil the eggs for 7 minutes (for a nice runny yolk), and if necessary cook the kippers however you like (grilled is fine); I tend to use pre-cooked tinned fish because I’m very lazy.

4. Add the cold rice to the pan with the curry paste, mix so that it’s all well coated, and then stir fry until the rice is hot through and the rice takes on a nice fried rice texture.

5. Flake the fish and stir through the rice, stir frying a little to heat it through.

6. Roughly chop the parsley and stir it through and take it off the heat.

7. Serve with the boiled eggs sliced in half or quarters artistically balanced on top.