Spiced Kedgeree with Smoked Haddock

Dice the onion, pick the coriander leaves, discarding the stems.

Add the eggs to a small saucepan and cover with water, bring to boil and simmer for 6 minutes. Once cooked, leave eggs in a bowl of iced cold water to cool down. Then, peel and halve the eggs.

In another saucepan, place the haddock and cover it with some water. Add the 1/2 lime leaf and bring to a boil. Turn down the heat to a gentle simmer and poach for 5 minutes.

Remove the fish and the kaffir lime leaf from the pan and set to the side - you can flake the fish at the end.

Place the empty pan on a medium heat, add a drizzle of oil. Once hot, sauté your onion until transluscent. Add the mustard and cumin seeds to the saucepan and heat for a couple of minutes until fragrant.

Grate the lemon zest, ginger and garlic into the onions. Stir-fry for a minute, and then add the curry powder, remaining lime leaf, a squeeze of lemon juice. Season with salt and pepper.

Stir through the cooked rice with 2 tbsp water, until piping hot. Remove from the heat and flake the fish through. Taste and season with salt and pepper.

Share the rice onto plates and top with a drizzle of yoghurt, egg and a scattering of coriander.