Scottish Kedgeree

• Spice Blend
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon ajwain (carom seeds)
• 1/2 teaspoon fenugreek (methi) seeds
• 1/4 teaspoon crushed red chillies
• 1/2 teaspoon turmeric powder
• Kedgeree
• 1 fillet smoked haddock (preferably peat-smoked)*
• 1 bay leaf
• 350 milliliters (about 1 1/2 cups) cold water
• 1 onion (finely chopped)
• 2-3 tablespoons (a knob of) butter
• 150 grams (2/3 cup) basmati rice
• 2.5 teaspoons spice blend*
• 2 eggs
• Salt to season and poach eggs

1. Toast the cumin, coriander, fenugreek, ajwain, and black pepper over high heat for 30 seconds. In a mortar and pestle, or spice grinder, grind the toasted spices along with the crushed chiles to a powder. Add the turmeric and mix well. You can store this blend in a glass jar for further use.
2. In a saucepan with a lid, poach the haddock uncovered in the cold water with the bay leaf over a medium heat until cooked (4-6 minutes) then remove and set aside. Keep the cooking water in a bowl or jug. (Here's a tutorial on how to poach fish: https://food52.com/blog/9516-how-to-poach-fish)
3. Add the butter to the same pan and saute the onion until soft. Add the spice blend and rice, and stir once. Add the cooking water, put the lid on and bring to a simmer for 10 minutes. Check the rice which should be perfect, and correct the seasoning if required. While that cooks, poach the eggs in salted water to your preference. (A tutorial on how to poach eggs: https://food52.com/blog/17285-how-to-poach-eggs-with-less-stress-no-anxiety-dreams)
4. Add back the haddock and stir through, serve with the poached eggs on top.

cumin seeds, coriander seeds, black peppercorns, seeds, red chillies, turmeric powder, kedgeree, fillet smoked haddock, bay leaf, milliliters, onion, butter, basmati rice, spice blend, eggs, salt

Taken from food52.com/recipes/73446-scottish-kedgeree (may not work)