Kedgeree

I have never made kedgeree the same way twice, but on this occasion, we agreed that we could quite happily enjoy this exact same dish again...

Gently simmer smoked hake/cod fillets with the skin on, in a warm bath of milk.

When cooked through, remove the fish from milk, and set aside the fillet.
Strain the milk and reserve for later on.

Fry off finely chopped ginger and onions with garam masala powder and an extra teaspoon of turmeric.
Add a cup of rissoni to the fry pan and coat with the spices.
Slowly ladle the fish infused milk into the rissoni, allowing the pasta to absorb the liquid. Be mindful not to burn by stirring occasionally.

Remove the skin from the fish, before adding to the rissoni.
Add a cup of corn kernel, taken from a fresh corn cob.
Fresh corn is important for the crunch.

Top with...
boiled eggs,
a teaspoon of mayonnaise,
a dash of Worcestershire sauce,
a handful of chopped parsley,
a squeeze of tomato sauce,
and a dusting of smoked paprika.