Kedgeree

Method

1. Place both types of fish as well as the dried chilli in a small saucepan of milk, just enough to cover the fish pieces. Simmer over medium heat for around 4 minutes and then remove from the heat, leaving the fish resting in the hot milk for another 10 minutes to gently cook through.

2. Heat a little oil in a medium-sized pan over medium-high heat and add the onion along with a pinch of salt. After a minute or two, add the curry leaves, split cardamom pods and cinnamon stick. Fry until the onion is soft and turning golden.

3. Remove fish pieces from milk and place on a warm plate.

4. Make the milk up to 600ml/1pt with water. Rinse the rice in warm water in a colander, drain, then stir it into the onion. Keep stirring for 1 min so the rice is coated. Pour in the milk/water and stir in the turmeric. Bring to a boil, then simmer for 10 mins, covered, lowering the heat if it starts to stick on the bottom.

5. When the rice is tender, remove from the heat, drop the butter on top so it melts in. lay the pieces of fish on the rice. Cover and leave for the flavours to mingle.

6. Meanwhile, put the eggs in a pan, cover with cold water and bring to the boil, then boil for 6 mins (for jammy). Remove from the heat and plunge into cold water, cracking the shells against the side of the pan. Peel off the shells and quarter the eggs. throw the chopped coriander into the pan and stir gently to mix without breaking up the fish, adding the eggs at the end. Season well — remember to discard the cinnamon stick — and serve.
   
   Picture: Bríd O'Donovan