Kedgeree

Kedgeree
Tonight we had kedgeree - Clive's favourite
Recently after a trip to The Circus in Bath I have changed the way I cook it.
Now I put leeks as well as onion  or shallot in the sauce and serve the rice separately.

500g smoked haddock
Milk for poaching
2bay leaves
Olive oil
1onion
2leeks
1tablespoon curry powder (Patak's cumin coriander paste has a great taste)
Brown rice cooked-1cupbefore.cooking
Veggie or fish stock
4hard boiled eggs quartered
A little cream or crem fraiche
Smoked paprika and parsley for garnish
2handfuls frozen peas

Poach the smoked haddock in the milk and bay leaves for 5 minutes
Then skin ad flake it. Save the milk
Sauté the onions and leeks and curry past for 5 minutes
Add stock and the poaching milk from the fish.
Add the peas and the flaked fish
Simmer
Add cream or crime fraiche
Serve with the rice and quartered eggs decorated with  the smoked paprika and parsley