Kedgeree

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This one’s a comfort classic, but this version uses yoghurt instead of butter and cream to make it more modern and lighter.

ingredients 800g smoked haddock
2 bay leaves
50g butter
1 clove garlic, chopped
1 bunch spring onions, chopped
2 tbsp grated fresh ginger
2 tbsp curry powder
1 tbsp mustard seeds
2 tomatoes, seeded and chopped
200g basmati rice
juice of 2 lemons
100g yoghurt
 to garnish chopped coriander leaves
1 red chilli

Poach the haddock in some water (skin side up) with the bay leaves for 5 minutes. Remove from the water and allow to cool.

In another pan, melt the butter and add the garlic and onions. Fry gently for a few minutes. Add the ginger, curry powder, mustard seeds and tomatoes and cook another 3 minutes.

Add the rice and stir to coat well. Gradually add the lemon juice and fish cooking liquid, stirring well after each addition.

Remove the skin from the haddock and flake, removing bones as you find them. Stir into the rice mixture along with the yoghurt.

Top with the chilli and coriander when serving.

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