Coronation kedgeree recipe | Sainsbury`s Magazine

Ingredients

• about 450g smoked haddock
• 200ml whole milk
• 225g dried basmati rice
• ½ tsp ground turmeric
• 1 bay leaf
• 1 x 30g pack parsley
• 2 lemons, 1 cut into wedges for serving
• 1 onion, finely chopped
• 2 celery sticks, finely sliced
• 50g chopped dried apricots
• 50g ghee or butter
• 1 tbsp mild curry powder
• 4 medium eggs
• 1 x 30g pack coriander
• vegetable oil, to fry
• 1 onion, thinly sliced
• 25g toasted flaked almonds