- 1 onion
- 4 cardamom pods
- 1 green chilli
- 2 tsp mild curry powder
- 1 vegetable stock cube
- 200g white basmati rice
- 2 smoked haddock fillets
- 1 courgette
- 150g Greek style yogurt
- 200g spinach
- 1 spring onion
- 2 tsp olive oil
- Sea salt
- 400ml boiling water
Peel and finely slice the onion. Put a deep frying pan or wok on a medium heat. Warm up for 1 min. Add 1 tsp oil, the onion and a pinch of salt. Cook for 5 mins, stirring now and then, till the onion is starting to soften.
Crush the cardamom pods in a pestle and mortar to break them open (or pop them in a bowl and bash with a rolling pin or jar). Discard the green papery skins. Keep the black seeds. Halve the chilli. Finely chop it, flicking out the seeds and the white bits for less heat.
Add the cardamom seeds and chilli to the onion with 2 tsp curry powder and another 1 tsp oil. Cook, stirring, for 1-2 mins to warm the spices.
Dissolve the stock cube in 400ml boiling water and add to the pan. Pour in the rice. Cover with a tight fitting lid – if you don't have a lid, cover with a baking tray. Bring to a simmer and gently cook for 10 mins.
Take off the lid and sit the haddock fillets on top of the rice. If it looks dry, add a splash more water to the pan. Cover, lower the heat and cook gently for 5 mins or till the fish flakes when pushed with a fork and the rice is just cooked.
While the haddock cooks, grate the courgette. Pop it in a sieve and press down with a wooden spoon to squeeze out any moisture. Stir the courgette with the yogurt and a pinch of sea salt. Set aside.
Shred the spinach leaves, discarding any really thick stalks. Add the spinach to the pan and gently stir everything together over a low heat for 1-2 mins to wilt the spinach and break up the haddock.
Trim the root off the spring onion and finely slice it. Divide the kedgeree between two warm plates. Top with the sliced spring onion. Serve with the courgette yogurt.