Kedgeree with poached egg
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
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.
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.
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.