Kedgeree

2 hard boiled eggs eggs
680 undyed smoked haddock
2 fresh bay leaves
170 g long grain or basmati rice
110 g butter or ghee
ginger
1 medium onion
1 clove garlic
2 tablespoons curry powder, or a tiny bit of saffron, or turmeric
1 tablespoon mustard seeds
2 tomatoes, deseeded and chopped
juice of 2 lemons
coriander
1 red chili.


The fish should be boiled for a few minutes with the bay leaves in a little water - when it cools, just pull the meat off the fish and flake into chunks. Cook the rice however you like, though I prefer to boil quickly in salted water, and then let steam in a closed pot for twenty minutes. If you're using the saffron or the turmeric, throw it in with the rice. Then melt the butter or ghee in a pan, sofften the ginger, onion, and harlic, and add the mustard seeds and curry powder. For for a few more minutes, and add the tomatoes and lemon juice. Add the quarter eggs, fish meat, and rice to the pan, toss, and eat with the chopped coriander.