|Finnan haddock||2 Pound (1 Kilogram)|
|Butter||4 Ounce (125 Gram)|
|Basmati/Long grain rice||8 Ounce (250 Gram)|
|Ground coriander||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
Cover the fish well with cold water, add the bay leaf and bring slowly to the simmer.
Remove the pan from the heat and, first checking by using a fork to ensure the fish comes easily away from any bones, remove the fish from the water; but reserve the water.
Melt a good knob of butter in a saucepan and cook the rice in this until it looks rather translucent.
Measure the fish poaching liquid and add twice the volume of the rice to the pan.
Cook until the liquid is absotbed and the rice is soft.
Meanwhile, flake the fish into generous pieces and assiduously remove every trace of skin and bone.
Shell the eggs and chop them roughly and unevenly.
Once the rice is cooked, melt the remaining butter and sweat the spices for a couple of minutes.
Stir in the warm rice and, once evenly amalgamated, fold in the eggs and then the fish.
Do this very lightly to avoid breaking up everything and thus keeping the contrast of texture and shape, which is one of the appeals of a well-made kedgeree.
Serve at once on heated plates or keep warm, covered, in a low oven until needed.