Smoked haddock and chickpea kedgeree

• porsi: serves 4

Bahan-bahan

1 tbsp sunflower oil

40g butter

4 curry leaves (optional)

1 tsp brown mustard seeds

3 shallots, finely sliced

3 garlic cloves, crushed

250g basmati rice

1 x 400g tin of Epicure chickpeas, drained

and rinsed

2 tsp curry powder

Pinch of cayenne pepper

250ml water

125ml double cream

200ml milk

500g naturally smoked, undyed haddock, skinned and cut into chunks

Salt and black pepper

3 hard-boiled eggs, shelled and quartered

50g strong mature Cheddar, grated

1 lemon, cut into wedges

Petunjuk

1 Melt the oil and half of the butter together in a medium saucepan over a low heat. Once the butter has melted, add the curry leaves and mustard seeds. Cook for one minute until the seeds start popping. Add the shallots and garlic and cook for five minutes or until softened.

2 Stir in the rice, chickpeas, curry powder and cayenne pepper and cook gently for another few minutes, stirring constantly to ensure the rice doesn't stick to the bottom.

3 Stir in the water, cream and milk and bring to a simmer. Add the haddock, cover with a lid and cook on a low heat for 10-15 minutes or until the rice is cooked, stirring occasionally but ensuring you don't break up the fish.

4 Once the rice is cooked and all of the liquid has evaporated, season with a good pinch of salt and pepper. Add the quartered eggs, then sprinkle the Cheddar over the top. Replace the lid back on and leave to stand for 2-3 minutes.

5 Serve straight from the saucepan with the remaining butter and the lemon wedges.