Spicy Smoked Haddock and Saffron Soup

Kedgeree became a popular breakfast dish following the years of the British Raj in India. It’s made from a blend of rice, smoked haddock and curry, and this soup brings two of these old friends together again, only omitting the rice (although cooked rice could be added at the end if preferred). The spicy flavour here comes from a medium curry powder, and the saffron adds to this taste, working well with the curry and, at the same time, enriching the colour