about 250 g smoked cod fillet
400 ml milk
1 onion, diced
1 tsp turmeric
100 g frozen peas
2 tbsp korma curry paste
½ pouch cooked pilau rice
2 tbsp chopped flat-leaf parsley
Mango chutney, lemon wedges and a leafy salad to serve
- Put the fish in a snug-fitting pan so the milk covers it. Cover with a lid and bring gently to a simmer. As soon as the milk begins to bubble, turn off the heat and leave the fish covered for 5 minutes.
- Fry the onion in 1 tbsp oil until it is soft, then add the turmeric. Add the peas, korma paste and rice and cook for about 5 minutes, until heated through. Lift out the fish from the milk, remove the skin and bones, and flake into chunks. Stir this through the rice mix.
- Whisk two eggs at a time with 1 tbsp of the chopped parsley and season. Heat 1 tsp oil in another frying pan and make a thin omelette. When the egg has set, put half the kedgeree into the omelette before folding. Repeat with the other eggs and remaining kedgeree.
- Serve with a dollop of mango chutney, lemon wedges and a leafy salad.