Easy smoked haddock kedgeree | Sainsbury`s Magazine

Ingredients

• 2 medium eggs, at room temperature
• 325g skinless and boneless smoked haddock fillet
• 1 bay leaf
• 40g butter
• 1 tsp groundnut or vegetable oil
• 1 onion, finely chopped
• 200g white basmati rice
• 1 tbsp mild curry powder
• 125g frozen peas
• 4 tbsp flat-leaf parsley, roughly chopped
• 4 tbsp double cream
• lemon wedges, to serve