Jane Garmey's Kedgeree

• 1/2 pound smoked haddock fillets
• 1 tablespoon corn, peanut or vegetable oil
• 1/2 cup finely chopped onions
• 1/2 cup long-grain rice
• 1 tablespoon curry powder or less, according to taste
• 1 tablespoon unsalted butter
• 1 large hard-cooked egg, chopped
• 1/4 cup finely chopped parsley
• 2 thin lemon slices

1. Put the haddock in a skillet and pour boiling water over it to cover.
2. Bring to the boil and let it barely simmer 10 to 12 minutes.
3. Cooking time will depend on the thickness of the fish.
4. Take care not to overcook the fish.
5. Drain, reserving one and one-quarter cups of the cooking liquid.
6. Heat the oil in a saucepan and add the onions.
7. Cook briefly, stirring, until the onions are wilted.
8. Add the rice and stir.
9. Add the curry powder and cook, stirring, about one minute.
10. Add the liquid in which the fish cooked.
11. Bring to the boil and let simmer, covered, about 15 minutes, or until the rice is tender and most of the liquid is absorbed.
12. If most of the liquid has not been absorbed, uncover and cook over high heat until it has done so.
13. This rice should be a bit ''wet,'' but it should not be soupy.
14. Meanwhile, flake the fish.
15. Remove and discard any skin, tough parts and bones.
16. Add the butter, chopped egg, flaked fish and parsley to the rice.
17. Stir to blend.
18. Serve on hot plates, garnishing each portion with a lemon slice.

haddock, corn, onions, longgrain rice, curry powder, unsalted butter, egg, parsley, lemon slices

Taken from cooking.nytimes.com/recipes/2434 (may not work)