1

Put the haddock, skin side down, in a large nonstick frying pan and pour over the milk, along with 100ml water. Bring to the boil, then reduce the heat and simmer for 5 minutes. Remove from the heat, flip the fish over and set the pan aside.

2

Lightly mist a medium pan with cooking spray and place over a medium heat. Add the onion and cook for 5-7 minutes, then add the garlic, ginger, curry powder, turmeric and coriander. Cook for a further 3 minutes, then add the rice and stock. Bring to the boil, then cover the pan, reduce the heat to low and gently simmer for 20 minutes.

3

Meanwhile, bring a small pan of water to the boil and add the eggs. Simmer for 7 minutes, then drain and leave to cool in cold water. Peel the eggs and cut into quarters.

4

After the rice has simmered for 20 minutes, remove the lid and add the peas, along with the milk from the poached haddock. Cover again and simmer for a final 5 minutes. Season to taste.

5

Divide the kedgeree between 4 shallow bowls. Roughly flake the smoked haddock, discarding the skin. Top each bowl with the fish and eggs, then season with freshly ground black pepper to serve.