Brown rice Kedgeree
Kedgeree originates from India and was introduced into Britain as a breakfast dish in the Victorian era. Traditional kedgeree occasionally includes sultanas, creating a range of sweet and salty flavours. This delicious protein-rich recipe is high in fibre, while the haddock delivers essential B vitamins.
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Bring 600 ml (1 pint) of water to a boil in a large, high-sided frying pan. Reduce the heat, add the smoked haddock and simmer for 3-4 minutes, until just cooked. Transfer the fish to a plate, strain the cooking liquid into a bowl and set aside.
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Heat the oil in a large lidded saucepan, add the onion and cook over a medium heat for 2-3 minutes. Sprinkle in the curry powder and turmeric and cook for another 2 minutes.
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Stir in the rice and tomato purée, then pour in the reserved cooking liquid and bring to a boil. Reduce the heat, cover and simmer for 40-50 minutes until the rice is tender, stirring in the spinach just before the rice is cooked.
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Meanwhile, remove and discard the skin and any bones from the haddock and separate the flesh into flakes.
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Stir the yoghurt into the rice, add salt and pepper to taste, then gently mix in the flaked haddock. Spoon onto a warm serving dish, arrange the eggs on the rice and serve with steamed kale.
