Kedgeree Recipe

Rinse the basmati rice under cold water until the water runs clear. In a saucepan, bring 2 cups of water to a boil. Add the rice, cover, and simmer for 10-12 minutes or until the rice is cooked. Remove from heat and set aside.

In a large frying pan, heat the oil over medium heat. Add the chopped onion and garlic and sauté until softened.

Add the ground cumin, coriander, turmeric, and chili powder (if using) to the pan. Stir well to coat the onions and garlic with the spices.

Add the cooked rice to the pan, followed by the frozen peas and flaked smoked haddock or cod. Stir gently to combine all the ingredients.

Add the chopped hard-boiled eggs to the pan and season with salt and pepper to taste. Continue to cook for another 5 minutes, stirring occasionally, until everything is heated through.

Serve the kedgeree hot, garnished with fresh parsley or coriander leaves.