How to make Indian Kedegeree, Haddock with Rice
To prepare the kedegeree recipe start bringing the milk to a simmer then pour it over the smoked haddock.
Cover the dish with clingfilm and leave to steep for 10 minutes.
Drain off and reserve the milk and flake the haddock, discarding any skin and bones.
Melt the butter in a large saucepan and fry the onions for 5 minutes, then add the garlic and cook for 2 more minutes.
Add the curry powder and rice and stir to coat in the butter, then add 550 ml of the haddock milk, topping it up with water if necessary.
Stir the mixture once and bring it to a simmer, then put a sheet of foil over the top and clamp on the lid.
Turn the heat down low and cook for 12 minutes without lifting the lid.
When the time is up, turn off the heat and leave to stand for 10 minutes.
Stir in the flaked haddock then re-cover the pan and leave to stand for a further 5 minutes.
Divide the kedegeree mixture between six warm bowls and sprinkle with parsley.