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Kedgeree (Smoked Haddock)
To serve 3 to 4 depending on appetite.

1/2 lb smoked haddock - weight with skin (6 oz after cooking)
6 oz long grain rice - preferably basmati
3 hard-boiled eggs, chopped & very lightly salted
1 tsp hot curry paste
1 large onion, chopped
6 Tbsp ghee or clarified butter
3 Tbsp butter
1 Tbsp fresh parsley, chopped

Put the haddock, skin side up, in a flat pan and just cover with
boiling water. Let it poach, without boiling, for about 10 minutes.
Drain the fish, retaining the cooking liquid, then cool. Skin and
bone the haddock leaving around 6 oz of flesh. Set aside.

Melt the ghee or clarified butter in a large pan and cook the onion
until soft and lightly browned. Add the rice and cook until
transparent. Add the curry paste and about 3/4 pint of the cooking
liquid. Make up the amount with water if there was not enough.
Bring to the boil then cover and lower the heat to minimum. Simmer
for around 20 minutes. Check that the rice has not fully dried out.
If it has, add a spoonful or two of water.

Lay the haddock and eggs on top of the rice, cover and cook for
another 5 minutes. Stir the haddock and eggs through the rice,
adding as much butter as necessary to give the rice a moist texture.
Serve with parsley sprinkled over.


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