Kedgeree with crispy shallots

Kedgeree is often thought of as a traditional British breakfast, but it actually started off as a humble Indian dish of rice and lentils called 'khichari'. When it made its way to Victorian Britain, smoked fish was introduced along with numerous other adaptations over time, including omitting the lentils and adding cream, butter and eggs. I’ve moved closer to the original recipe and reintroduced some lentils, but I’m also using coconut milk rather than cream, which lifts the flavour of the