Step 1

Thoroughly rinse the rice with water. Add the rice to a saucepan, pour in about 5 times the amount of water to rice and cook it accordingly to the time on the package instructions. Pour the rice into a colander, rinse with cold water and set aside.

Step 2

At the same time, heat salted water in a big pan and poach the smoked haddock fillets for 10 minutes. Remove the fish with a slotted spoon and peel off the skin. Bring the water back to a simmer to poach the eggs.

Step 3

Meanwhile, peel the onions and finely slice with the red chilli (deseed if you like) and coriander stalks. Peel and finely chop the garlic and ginger. Place it all in a large frying pan on a medium heat with 1 tablespoon of oil and the butter, and cook for 10 minutes, or until soft but not coloured, stirring occasionally.

Step 4

Stir in the curry powder.

Step 5

Slice your leftover vegetables and add them to the pan along with the frozen peas. Gently fold in the rice using two forks so that it remains fluffy.

Step 6

Flake in the poached fish, gently fold again, season with sea salt, black pepper and lime juice, then keep on a low heat for just 3 or 4 minutes while you poach the eggs to your liking in the simmering water.

Step 7

Place the eggs on top of the kedgeree and scatter over the coriander leaves.