I'll wager Chewy had that Madras with a side of crinkle cuts more than a few times Phil.

I can see I have a few different versions to try.  I will say that we enjoyed it and both Mrs L and I ate leftover for lunch yesterday. I warmed mine whereas she ate hers cold with a salad and the eggs.  This will be a repeat performer around here as I can usually always get smoked cod at a good price as not many people buy it anymore.  Even at full price, it isn't expensive.  It is an easy dish to prepare.

I like the look of the sauce on your Piccadilly recipe T63.  I'll have to give it a go.

I've always wanted to try this as I love smoked cod.  I found some reduced price fish yesterday so finally did it last night and it was delicious.  I used Naga's recipe from Recipe Tin Eats.  Had to do without the curry leaves. My tree has departed this world.  I substituted diced carrot and broccoli for the peas as Mrs L doesn't like peas much.

https://www.recipetineats.com/kedgeree/

I also made a basic curry sauce to go on the side, which I found to be a very enjoyable combination.  It must be OK as Mrs has taken leftovers to work for lunch today.

There were early baseless rumours about the farming of these fish consisting of a diet of human waste when it first hit the shops over here.  I guess you could argue that any fish in a river might be exposed to these materials and dead animals etc.  The same with fish and crustaceans from the oceans, particularly in proximity to deep water ocean sewage outlets.

The main issue in the USA, I believe, is that the local Catfish farmers don't want it labelled as catfish, even though it is.  Hence the name Basa.  It is generally recognised as a healthy food product.  I'm not about to compare it to any of my preferred ocean fish species but I've eaten it and it's fine.  As I said, it makes really good tod mun pla.  I've prepared it for fish tacos and even had it fried in butter after salt seasoning.

I will have no issue with preparing it for my own consumption again.

I'd trust the USFDA about as much as I trust Philip Morris International or the American Heart Association.

Don't completely disregard Vietnamese imported basa. We have it over here as well and I can assure you it can be used to make excellent tod mun pla.  When it goes on reduced sale I can usually pick it up for $6 to $8 / kg (£3 to £4) and I usually buy all there is, being up to 3 kg.  My wife also boils it up as the dogs love it.

Yes Santa, memory is a forgotten capability for many of us.    I recalled it because I did refer to it a few times back when I was experimenting with the Hotel Style gravies.  That site is a useful resource though and well worth a read and adding to the notes.

The Stock Pots are sold out here under the brand Continental, but for all intents and purposes they are the same and even the associated website is strikingly similar to the Knorr site.  I have tried the Chicken variety, and they were quite good but too expensive for what they are.  We have a low salt version of the Chicken as well but, we don't have the Lamb version here unless purchased through eBay or Amazon at stupid prices.

The oriental one. I use it regularly and it is available over here in 800 gram bags.

I use Knorr Chicken Powder in everything, so I will not say that is a bad thing Phil.

You'll probably never get that answer Phil, considering the only listed ingredient is at the top with 66%.  Meaning the remaining 34% is made up the other ingredients, supposedly in decreasing order of proportionality. 

Salt could be either side of 25%. 

Palm fat is palm oil, which is somewhat controversial, but I seriously doubt it will kill you very fast.  While there are some questions on health, the main issues with it appears to be ecological or related to human rights.

The scientific names of the other ingredients (flavour enhancers, etc.) can be off-putting, but many of these are naturally occurring anyway, or derived from natural sources.  Monosodium and disodium are self-explanatory. E621, E627 and E631 on the food additives list.

In reading that list of substances, I don't see anything I would be fearful of.  However, it wouldn't be too difficult to whip up a homemade lamb stock.