This curried fish and rice dish is suitable for brunch, breakfast or a main course at dinnertime. Replace traditional boiled eggs with poached
- 300g long grain rice
- 2 tbsp olive oil
- 1 onion , finely chopped
- 2 garlic cloves , finely chopped
- 390g pack fish pie mix, defrosted if frozen
- 1 heaped tbsp mild or medium curry powder
- juice 1 lemon
- ¼ small pack parsley , chopped
- 4 eggs
- STEP 1
Cook the rice following pack instructions, then drain and set aside. Meanwhile, heat 1 tbsp of the oil in a non-stick frying pan and cook the onion and garlic for 5 mins. Toss the fish pieces with the curry powder and remaining oil. Add to the pan. Cook for another 5 mins, stirring carefully and turning the fish.
- STEP 2
Add the rice to the pan and turn up the heat, then stir well (the fish will break up a little). Cook for 1-2 mins, then stir in the lemon and parsley. Turn the heat down as low as it will go, and put on a lid.
- STEP 3
Bring a pan of water to the boil, turn down the heat and poach the eggs. Season the kedgeree and divide between plates, topping each with a poached egg.