• 50 g (2 oz) butter
  • 6 spring onions, chopped
  • 2 tablespoons mild curry powder
  • 300 g (10 oz) basmati rice
  • 300 ml (10 fl oz) chicken stock
  • 250 g (8 oz) smoked haddock, skinned and cut into chunks
  • 200 ml (7 fl oz) whipping cream
  • 3 tablespoons chopped parsley
  • 1 tablespoon white wine vinegar or malt vinegar
  • 4 very fresh large eggs
  • 1 lemon, cut into wedges
  • salt and pepper
  • mango chutney, to serve

Melt the butter in a large saucepan over a medium heat. Add the spring onions and fry until soft. Add the curry powder and fry for a further minute until fragrant. Add the rice to the pan and stir well.

Pour in the stock and bring to the boil, then simmer for 7–10 minutes, or until the rice is just cooked. Add the smoked haddock, cream and parsley. Cook for a further 2 minutes until the fish is cooked and firm. Season with salt and pepper.

Bring a large saucepan of water to the boil. Add the vinegar and a pinch of salt. Whisk the water around the pan, then crack the first egg into the centre of the spiral of water. Reduce the heat and simmer for 2–3 minutes until the white of the egg is set but the yolk is still soft. Remove from the pan using a slotted spoon and plunge into a bowl of ice-cold water to stop the cooking process. Repeat with the remaining eggs. Once all the eggs are cooked, bring the water back up to the simmer and return the eggs to the water for 1 minute to warm through.

Serve the hot kedgeree with the poached eggs, a wedge of lemon and some mango chutney.

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