Kedgeree with Poached Egg Recipe

In a saucepan, rinse the basmati rice under cold water until the water runs clear. Drain.

In a separate saucepan, bring 2 cups of water to a boil. Add the rinsed rice and cook on medium heat until the water is absorbed and the rice is cooked, about 12-15 minutes. Remove from heat, cover the saucepan with a lid, and let it sit for 5 minutes.

In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

Add the curry powder, turmeric, cumin, and cayenne pepper (if using) to the skillet and cook for an additional minute, stirring constantly.

Add the flaked smoked haddock or cod to the skillet and cook for 2-3 minutes until heated through.

Fluff the cooked rice with a fork and add it to the skillet. Stir well to combine all the ingredients. Season with salt and pepper to taste.

In a separate pot, bring water to a simmer. Crack the eggs into separate small cups or ramekins. Gently slide each egg into the simmering water and cook for 3-4 minutes for a soft-poached egg. Use a slotted spoon to carefully remove the poached eggs from the water.

Serve the kedgeree on plates, topping each portion with a poached egg. Sprinkle with fresh parsley and garnish with fresh coriander.

Enjoy your delicious kedgeree with poached eggs!