Fresh Haddock Kedgeree

A British colonial dish of Indian inspiration made with cooked, flaked fish (usually smoked haddock), lentils, rice, and curry powder. Kedgeree can be eaten either hot or at room temperature.

Serves 4

½ cup brown lentils

½ small cinnamon stick

2 ¼-inch thin slices ginger

1 cup basmati rice, rinsed

Kosher salt

4 6 oz. boneless skinless haddock fillets

Freshly ground black pepper

2 Tbsp. olive oil

4 Tbsp. unsalted butter

1 yellow onion, finely chopped

1 small jalapeño, seeded and thinly sliced

1½ Tbsp. curry powder

2 cloves garlic, minced

1 cup green peas

2 Tbsp. fresh lemon juice; more lemon juice to serve

1/2 cup coarsely chopped fresh cilantro

Put the lentils, cinnamon stick, ginger slices, and 7 cups of water in a 6-quart Dutch oven. Bring to a boil over medium-high heat; cook for 5 minutes.

Stir the rice and 1½ tsp. salt into the lentils and return to a boil. Reduce the heat to medium low, cover the pot, and simmer, stirring occasionally, until the rice and lentils are tender, about 15 minutes more. Drain in a colander and shake well to remove excess water. Remove and discard the cinnamon stick and ginger slices. Wipe out the Dutch oven.

Heat the oil in a nonstick skillet over medium heat until shimmering. Sear the fish on both sides until cooked through, about 8 minutes. Set aside.

Return the Dutch oven to medium heat, and melt the butter. Add the onion, jalapeño, and a pinch of salt and cook, stirring often, until the onion is softened and translucent, about 5 minutes. Stir in the curry powder and garlic and cook, stirring, until fragrant, about 1 minute. Add the rice and lentils back to the pot and cook, stirring, until well mixed and heated through, about 2 minutes. Stir in the peas and lemon juice and season to taste with salt and pepper. 

Divide the kedgeree amongst 4 plates and top with the haddock. Sprinkle with the cilantro and another squeeze of lemon juice and serve.