Haddock Kedgeree recipe

Kedgeree is an old Victorian recipe brought to England from India. It was often served for breakfast but it is great dish to fill you up after a good days sailing. Like all good dishes the better your ingredients the nicer it tastes.
It has been one of Adam's favourites for many years and as a consequence one of his nick names is Captain Kedgeree.
Please ask about, Rupert, Captain Claw etc

INGREDIENTS:

Kedgeree 3-4 fresh smoked haddock fillets undyed (if possible), 2 onions, two teaspoonfuls of mild curry powder (if you over do it you loose the flavour of the fish) 6 eggs, white rice for six, butter, two lemons, pepper and salt, 1 (supermarket sized) plant of parsley, (mushrooms may also be added but they tend to discolour everything and I prefer not too.)
Requires one very large and one small saucepan.

1 Use the small saucepan to boil the eggs in water for 10 minutes so that they are hard boiled, if you can do this in advance it helps. Leave to cool in cold water until cold right through.

2 Cut the haddock into pieces so that you can get them into the small saucepan and boil in water for 2-3 minutes or until fish is firm but flaky. Remove the fish and keep the water. Put the fish to one side so that it can cool a bit. You can then skin the fish and remove the bones as you flake it into nice sized pieces.

3 Peel and finely chop the onions, put in the large saucepan along with, curry powder, pepper and salt, careful with the salt as the fish may be quite salty, enough butter to cook the onions in. Cook until onions are beginning to go soft.

4 Add the water from boiling the fish.

5 Add enough rice for six people, ie three mug full's or however you measure it.

6 Stir it all up and cook until rice is just cooked. Keeping an eye on the liquid content, it needs to be just enough not to dry out but not to leave a sloppy soup at the bottom of the pan.

7 Remove the shells form the egg and roughly chop them up.

8 Finely chop half the parsley.

9 Squeeze the juice of 1 lemon into the rice. Slice up the other lemon for use by your dinners.

10 Add to the large saucepan the flaked fish, the eggs, the chopped parsley, stir it all up.

11 Serve with some sprigs of parsley on top, spare parsley can be offered with the sliced up lemons.

Goes well with a good white chardonnay, extra butter can also be added to the food, not the wine.