Curried smoked haddock kedgeree, partly because we like it and partly because we have a guest who likes spicy-ricey things.
Very tasty plus nice and easy.
Poach fish - one good sized piece between 2 is enough - gently in enough water to cover until just tender. You can use any fish BTW, fresh or frozen. Lift out when cooked, set aside and retain the fishy water. Keep fishy water hot and add a chicken or fish stock cube. Maybe 2 if cooking for several people.
Finely chop an onion or 2 according to how many you're feeding, fry gently in a little oil in a large frying or sauté pan, pref. with a lid. Add a good teaspoon (or more according to taste) of curry powder, fry gently a little more.
Add ordinary long grain or basmati rice, 75-100 per person according to appetites, fry until it just begins to crackle, add the fishy stock, bring to boil and simmer until rice is cooked, adding more stock if necessary.
Meanwhile flake the fish, removing skin and bones, and stir in once the rice is just about cooked. Once cooked, turn the heat off and leave with the lid on for a few minutes for any excess water to be absorbed.
Sprinkle with chopped parsley, spring onion, or coriander to serve.