Surprisingly, as it usually consists of rice, smoked fish, boiled eggs and curry spices, kedgeree is traditionally served at breakfast time. It has origins in both British and Indian cuisine. I must admit it doesn’t really appeal to me for breakfast, but I do love a big bowl of it for my dinner. This version leaves out eggs and adds in prawns, but feel free to adjust it to suit your requirements. You can also make it with fresh fish rather than smoked, but I personally prefer it. I used smoked coley, as this is what came in my FishBox, but any white fish variety will work, including haddock, cod or even kippers. Poaching the fish in the milk first helps to add flavour to the finished dish, while also giving the rice an extra creamy texture. It is truly one of my favourite meals to make, so I hope you like it as much as I do.