Next level kedgeree

Ingredients

• 600ml chicken stock
• 300g smoked haddock fillets
• 25g butter
• 1 large onion, sliced
• 4 garlic cloves, sliced
• thumb-sized piece of ginger, peeled and chopped
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 4 cardamom pods, lightly crushed
• 4 bay leaves
• 1 tbsp tomato purée
• 2 tsp mild curry powder
• small bunch of coriander, leaves picked, stalks chopped
• 150ml double cream
• 250g basmati rice
• 4 eggs
• 100g frozen peas (optional)
• ¼ lemon, juiced
• pinch of garam masala, to serve

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