Try one of Father Albert's specials:
Fisher House's Kedgeree, where fish and home collide in gracious harmony.
For 10 servings.
6 cardamom pods (crushed)
1 tsp turmeric
1 cinnamon stick
2 bay leaves
1 kg bag of basmati rice
2 litres of fish stock
1/5kg un-dyed smoked haddock
3tbsp chopped parsley
2 lemons (cut into wedges)
Melt the butter in a large saucepan and add the finely chopped onions. Cook over a gentle heat until softened, but not browned.
Stir in the spices and cook for 1 minutes. Tip in the basmati rice (be sure to rinse it in water first) and stir in. Pour in the stock and add salt to taste. Give it a good stir and then cover. Reduce the temperature to low and leave to cook for 12 minutes.
Meanwhile poach the fish, and hard boil the eggs. Flake the fish, peel and chop the eggs.
Uncover the rice, remove the spices, and then stir in the egg and fish. Stir in salt, pepper and parsley. Served with lemon wedges.