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HADDOCK KEDGEREE
By Shanaaz Parker

INGREDIENTS:
1kg Smoked Haddock
2 Medium Onions, finely chopped   
60ml Butter
30ml Cooking Oil
30ml Garlic, Crushed
30ml Paprika
30ml Fish Spice
5ml Peri-peri Powder
7ml Salt
5ml Pepper
500ml Steamed Rice
250ml Frozen Peas, steamed
6 Hard-boiled Eggs, sliced
30ml Fresh Coriander, chopped
2ml Yellow Food Colouring, mixed with 125ml water
15ml butter, to top after assembling of dish

METHOD:
Cut haddock into large chunks. Arrange haddock on a prepared warm oven tray and place in a heated oven at 180ºC for 10 – 15 minutes or until cooked through. Remove from oven and keep aside. Braise onions in a pot with butter and oil until golden. Add garlic  and all spices, and cook for a minute or two to release aroma. Remove from heat and leave aside.
In a flat ovenproof dish, place cooked rice at the bottom. Sprinkle with a layer of peas. Place hard-boiled eggs on top of the peas. Then layer with the haddock. Place braised spiced onion over haddock. Sprinkle with dhania. Cut the butter into small cubes and place on the haddock mixture. Sprinkle with yellow water and place in the oven for 15 – 20 minutes or until heated through.
Serve with roast potatoes or a green salad.

Serves 6 – 8