Smoked fish Kedgeree

This much-loved rice dish of Anglo-Indian origin is packed with flavour thanks to the aromatic smoked fish and curry spices. Kedgeree can be eaten hot or cold, and while traditionally considered a breakfast dish, it works deliciously well for lunch or dinner too.
I’ve recently discovered Waiheke-based 10 Knots Smokehouse’s beautiful smoked fish, which is perfect for making this dish.

Serves 4

1 cup basmati rice
4 free range eggs
300g smoked fish (I use 10 Knots Smoked Kahawai, Warehou, or Hoki)
2 Tablespoons olive oil
1 large onion, finely chopped
30g butter
2 cloves garlic, crushed
1 Tablespoon mustard seeds
1 Tablespoon quality curry powder
Juice of 1 lemon
Salt and freshly ground black pepper
1/3 cup cream
¼ cup chopped fresh parsley or coriander
Lemon wedges, to serve

1. Bring a large pot full of water to the boil. Stir in the rice and cook for 12 minutes, then drain well and set aside.
2. While the rice is cooking, boil the eggs for 7 minutes, then immediately plunge into a bowl of cold water to stop the cooking process.
3. Break the fish into flakes, discarding any skin and bones. Set aside
4. Heat oil in a large pot, add the onion and cook gently for 10 minutes until softened. Add the butter, garlic, mustard seeds and curry powder and cook for 1 minute more until fragrant. Stir in the cooked rice and lemon juice and cook for 1-2 minutes to heat through. Season well with salt and pepper.
5. Gently stir in the cream and smoked fish, taking care not to break up the flakes, and cook over low heat for 3-4 minutes to heat through. Remove from the heat, cover the pot for 1-2 minutes.
6. Peel the boiled eggs and slice in half. Serve kedgeree in bowls and top each with a halved egg. Sprinkle with parsley or coriander and serve with lemon wedges on the side, to squeeze over.