Kedgeree

INGREDIENTS

250 g basmati rice

250g green peas

6 large free-range eggs

1 lemon

2 fresh bay leaves

400 g codfish fillets

olive oil

1 knob of butter

2 onion, finely chopped

1 small bunch of fresh coriander, chopped

1 red chilli, deseeded and finely sliced

2 heaped tablespoons Madras curry paste

OPTIONAL:

lemon wedges

natural yoghurt

chilli, sliced

METHOD

1.  Bring a large pan of salted water to a boil. Add the bay leaves with the rice and cook as usual.

2. Meanwhile, season the fillets with salt and pepper and fry them in a large pan on medium heat. Set them aside.

3. Clean the pan, and add a drizzle of oil and the butter. Add the onion and fry for a few minutes, then add the finely chopped coriander stalks with the chilli and leave them to sweat. The slower you cook them, the sweeter they’ll be.

4. Add the green peas and cook until they get tender. Add the curry paste, the cooked rice and the fish. Mix everything together and put it aside. 

5. Boil the eggs according to your taste. (Soft-boiled eggs are my favourite with this meal.) Put the eggs under the cold tap until they’re cool enough to peel. Cut them into wedges and add to the rice.

6. Scatter over the reserved fresh coriander, pop in some lemon wedges and serve with yoghurt and sliced chilli, if desired.