Smoked Haddock & Chumula Kedgeree from Mighty Spice Express Cookbook by John Gregory-Smith

Ingredients

• sea salt
• 1 lemon
• 1 garlic clove
• ½ green chilli
• 2 handfuls of coriander leaves
• 1 handful of parsley leaves
• 1 tsp paprika
• 1 tsp ground cumin
• 2 tsp sugar
• 60 ml/2 fl oz/¼ cup olive oil
• 200 g/7 oz/1 cup basmati rice
• 2 eggs
• 1 tbsp olive oil
• 140 g/5 oz undyed smoked haddock
• 85 g/3 oz/½ cup frozen peas
• 3 cardamom pods
• 2 tbsp double cream (optional)
• freshly ground black pepper