Instructions
Follow the steps and taste along the way.
Cook the rice
Rinse the rice under cold water. Put it in a saucepan with 350 ml water and 0.5 g salt, and bring to a boil. Cover and simmer over low heat for 30–35 minutes, until tender and the water has been absorbed. Remove from the heat and leave covered.
Prepare the eggs and cod
Place the eggs in boiling water and cook for 9 minutes, then cool and peel them. Heat the milk with the bay leaf in a wide pan until almost boiling. Add the cod and poach at a very gentle simmer for 7–9 minutes, until the flesh flakes easily. Remove the cod, discard the bay leaf and set aside 60 ml of the poaching milk.
Fry the onion with curry
Finely chop the onion. Heat the rapeseed oil in a pan, add the onion and fry for 5–6 minutes, until softened and lightly golden around the edges. Add the curry powder and black pepper, and stir for another 30 seconds until fragrant.
Combine the rice and peas
Add the cooked rice, frozen peas and reserved 60 ml poaching milk to the pan. Stir and heat for 3–4 minutes, until the peas are hot and the rice is moist but not mushy.
Finish the kedgeree
Flake the cod into large pieces and gently fold it into the rice so it does not break down into a mush. Remove from the heat and add the lemon juice and chopped parsley. Taste; smoked cod is usually salty, so do not add any more salt. Cut the eggs into halves or quarters and arrange them on top.
