This British kedgeree recipe is an easy fish and rice curry that draws on culinary wisdom from Britain and the Subcontinent.
To a medium pot set over medium heat, add the milk, haddock, bay leaf, and parsley stems and bring to a rapid simmer . Cook until the fish is opaque and flakes easily, 2–4 minutes, then use a slotted spoon to transfer to a plate. When cool enough to handle, use your hands or two forks to flake the fish into large chunks. Strain the milk into a 4-cup measuring cup and fill with water to reach 3½ cups, then set aside. Return the pot to the stove.
Cook, stirring frequently, until the onion is soft and translucent, about 11 minutes. Stir in the rice, then add the milk mixture and turn the heat to medium-high. When the liquid begins to boil, turn the heat to medium-low, cover, and cook until the rice is just cooked and has absorbed nearly all of the liquid, 15–20 minutes. Fold in the peas, reserved haddock, and three quarters of the parsley leaves. Cover and cook until the peas are just cooked, about 3 minutes more.
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