400 g (14 oz)
smoked haddock
450 ml (16 fl oz) milk
1 bay leaf
1 onion, chopped finely
4 tbsp tikka paste
2 packs Veetee Dine In Pilau Rice
400 g (14 oz) baby spinach
1 handful parsley, chopped
Lemon juice, to taste
4 eggs
Place fish in a deep frying pan, pour over milk and add bay
leaf. Poach gently for 5 minutes, or until fish is just cooked. Cool
slightly then remove fish from pan. Strain milk into a jug and clean
pan.
Heat a little oil in pan and fry onion until starting to crisp. Add
curry paste and cook, stirring, for 2 minutes. Heat rice according to
pack instructions and add to onions with fish and 5 tbsp of the
reserved milk. Stir and allow to heat gently. Add spinach and heat
until wilted. Season to taste with lemon juice.
Meanwhile, bring a pan of water to the boil and add a splash of
vinegar. Gently crack in eggs and poach for 2 minutes. Serve kedgeree
topped with eggs.
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