Kedgeree

Ingredients:

• 1 cup basmati rice
• 2 cups water
• 3 eggs
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric
• 1 teaspoon curry powder
• 1 cup frozen peas
• 1 cup flaked smoked haddock
• 1 lemon, juiced
• Salt and pepper to taste

Instructions:

1. In a pot, bring 2 cups of water to a boil. Add 1 cup of basmati rice and reduce to a simmer. Cook for 18 minutes or until rice is tender.
2. While the rice is cooking, hard boil 3 eggs. Once cooked, peel and chop into small pieces.
3. In a separate pan, sauté 1 diced onion and 2 cloves of minced garlic until translucent.
4. Add 1 teaspoon of cumin, 1 teaspoon of mustard seeds, 1 teaspoon of turmeric, and 1 teaspoon of curry powder to the onions and garlic. Cook for 1-2 minutes.
5. Add 1 cup of frozen peas and 1 cup of flaked smoked haddock to the pan. Stir and cook until the haddock is fully cooked.
6. Once the rice is cooked, add it to the pan with the haddock and peas. Mix together well.
7. Squeeze the juice of 1 lemon over the kedgeree and mix in the chopped hard boiled eggs.
8. Season with salt and pepper to taste.
9. Serve hot as a