Kedgeree - British curried rice and fish

1. Smoked haddock (or cod) – one of the most economical options at the deli of grocery stores (Coles, Woolies) and fish mongers, stained an orange/yellow colour. Technically raw so we need to cook it. By poaching in the liquid we use to cook the rice, we are not wasting a drop of flavour!

2. Curry leaves – An intoxicatingly fragrant ingredient frequently used in Indian cooking! Fairly widely available these days in grocery stores in Australia (Coles, woolies, Harris farms), leftovers freeze 100% perfectly! Use in Vindaloo, Dal, South Indian eggplant curry and Samosa Pie. (I have a plant *says the plant-killer, smugly*) (PS curry plants are indestructible). If you don’t have it though, leave it out.

3. Cardamom pods – Sold at every stores, to lightly crush just use side of knife and press down to break shell slightly to release flavour.

4. Poaching fish – It’s ok if a bit of the surface of the fish is above the liquid as it will steam-cook.

5. Leftovers will keep for 3 days in the fridge. It will freeze without the eggs for 3 months.