Kedgeree: A Traditional British Delight

Cook rice according to package instructions. Once cooked, drain and set aside to cool. For the eggs, place them in a saucepan, cover with cold water, bring to a boil, then remove from heat. Cover and let them sit in the hot water for 10-12 minutes. Once done, cool, peel, chop, and set aside.

In a small skillet, add haddock and a bay leaf. Pour in enough milk to cover the fish. Bring to a simmer over medium heat and cook until the fish easily flakes. Remove the fish, flake it with a fork, and set aside. Discard the milk and bay leaf.

In another skillet, melt butter over medium-high heat. Stir in curry powder, followed by peas and onions. Fry for a couple of minutes, then add the rice, eggs, and fish. Gently stir and season with salt and pepper. Heat thoroughly and serve with a dollop of yogurt.