Ingredients:
480g smoked haddock fillets
500ml Freja Classic Fish Bone Broth
2 bay leaves
2–4 tbsp ghee or butter (divided between rice & eggs)
1 large onion, finely diced
1 thumb-size piece ginger, grated
1 tsp turmeric
1–2 tbsp mild curry powder
4–5 cardamom pods, lightly crushed
200–220g brown rice, rinsed
150–200g fresh or defrosted frozen peas
Small bunch parsley, chopped
1 lemon (zest + juice, plus wedges to serve)
1–2 tsp chilli flakes, or 1 tbsp fresh red chillies
4 eggs
Salt and pepper, to taste

Method:
1. Put the haddock fillets in a shallow pan, pour over the Freja Classic Fish Bone Broth, add the bay leaves, bring to a low simmer and poach for 6–8 minutes until just cooked.
2. Lift out the fish, flake into large chunks, then strain and reserve the broth for the rice.
Preheat the oven to 180°C (fan).
3. Melt 1–2 tbsp of ghee/butter in an oven-safe pan, add the onion and cook until soft and golden (6–8 minutes).
4. Add the ginger and cook for another minute, then stir in turmeric, curry powder, and cardamom pods and cook until aromatic.
5. Add the rinsed brown rice and stir well so it’s fully coated in the spiced butter.
6. Pour in the reserved broth (top up with a splash of water if needed to make about 550–600ml liquid), season lightly, and bring to a simmer on the hob.
7. Cover tightly with a lid or foil, transfer to the oven, and bake for 35–45 minutes until the rice is tender and the liquid absorbed.
8. Rest for 5 minutes, remove any visible cardamom pods, then fold through the flaked haddock, peas, parsley, lemon zest, and a squeeze of lemon juice. Taste and adjust with salt, pepper, or more lemon.
9. Heat 1–2 tbsp of ghee/butter in a small frying pan over medium-high heat, add chilli flakes (or fresh red chillies), then crack in an egg so the edges sizzle and blister. Spoon hot chilli oil over the whites to crisp them up and cook until the yolk is how you like it; repeat for remaining eggs and lightly season with salt.
10. Spoon the kedgeree into warm bowls, top each with a crispy chilli fried egg, and finish with extra parsley, lemon, and a drizzle of the chilli oil if you like.