Kedgeree with smoked haddock recipe

Ingredients

• 2 lbs (900 g) white sweet potato (about 2 large)
• 2 tbsp (30 ml) coconut or avocado oil
• 1 cup (140 g) onion, diced
• 2½ tbsp (4 g) dried fenugreek leaves
• 1 tbsp (6 g) ground ginger
• 1 tsp (1 g) ground cinnamon
• 1 tsp (5 g) salt
• 1 tsp (2 g) ground turmeric
• ½ tsp ground mace
• 13 oz (365 g) smoked haddock or kippers
• ½ cup (120 ml) coconut milk
• ¼ cup (10 g) fresh flat-leaf parsley, chopped

Soften
1. Peel the sweet potatoes and grate them coarsely, using either a box grater or the grater attachment on your food processor. Lay out the shredded sweet potato on a clean dish towel. Wrap the towel around the sweet potato and squeeze gently to remove any excess moisture. Leave the shredded sweet potato wrapped in the towel while you heat the oil in a large skillet. Add the diced onion to the hot oil and cook until softened but not beginning to brown, about 5 minutes. Add the shredded sweet potato to the pan and stir to evenly coat with oil.
Season
2. Add the fenugreek, ginger, cinnamon, salt, turmeric and mace to the pan. Stir so that the spices are evenly distributed. Cook until the sweet potato begins to soften and is almost but not quite cooked through, about 5 minutes. Drain and discard any oil or brine from the smoked haddock or kippers, then flake the fish into the pan. Stir in the coconut milk and cook until the fish is warmed through and the coconut milk is absorbed. The sweet potato should be cooked through, but not soft it should still have a little bite, similar to al dente pasta or rice. Sprinkle with the fresh chopped parsley and serve immediately!