COOKING THE PERFECT SMOKED COD KEDGEREE

■ 1 1/2 cups basmati rice

■ 2 cups (500ml) milk

■ 2 dried bay leaves

■ 6 peppercorns

■ 600g Coles Deli Thawed Smoked Cod Fillets

■ 1 tablespoon vegetable oil

■ 1 brown onion, finely chopped

■ 2 garlic cloves, crushed

■ 1 teaspoon ground cumin

■ 1 teaspoon ground coriander

■ 1 teaspoon turmeric

■ 1 teaspoon curry powder

■ 1 green chilli, halved, seeded, thinly sliced

■ 1 cup frozen peas, thawed

■ 1 lemon, juiced

■ 2 Coles RSPCA Approved Free Range Eggs, hardboiled, quartered

■ 1/2 cup coriander sprigs

Place milk, 1 cup (250ml) water, bay leaves and peppercorns in a large saucepan over medium-high heat and bring to the boil. Reduce heat to low. Add the cod and poach for 5 mins or until the fish flakes with a fork. Transfer cod to a plate and set aside to cool slightly. Flake into large pieces. Discard the poaching liquid.

Meanwhile, heat oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 3-5 mins or until soft. Add garlic, cumin, coriander, turmeric, curry powder and half the chilli. Cook, stirring, for 2 mins or until aromatic. Add rice, peas and lemon juice and cook, stirring, for 5 mins or until well combined and heated through. Add cod, egg and coriander and gently toss to combine. Season with salt and pepper. Top with remaining chilli to serve.