Kedgeree

Traditionally served for breakfast but is great for dinner as well!

Serves 4

• 1 1/2 lb. Finnan Haddie (cold smoked haddock), cold smoked cod or smoked pollack fillet
• 1 T olive oil
• 2 T butter
• 1 med large onion, chopped
• 1 1/2 T curry powder
• 1 cup basmati rice
• 1 cup water
• 1 cup milk
• 2 1/2 T sultanas, currants or raisins
• 3 T cilantro, chopped, divide in two piles
• 4 hardboiled eggs, peeled quartered
• Mango chutney (optional)

In a medium pan, bring a mixture of half milk and half water to boil (just enough to cover fillets). Turn heat down to a low simmer, add fish, cover and gently poach until fish is just opaque in center (about 8 min). Plate and tent the fish with foil and set aside.

Heat medium pan over medium heat, add olive oil, 1 T butter and sauté onion until soft. Next add rice, curry powder and sultanas, stir to mix, add the cup of water and the cup of milk, bring to boil then turn down to gentle simmer, cover and cook for 10-15 min. until rice is tender and water is absorbed.

With a fork, stir in half the cilantro, remaining 1 T butter and the fish (in nice large flakes).

Serve garnished with remaining cilantro, hard-boiled eggs and mango chutney on the side if you wish.