Basmati kedgeree with cod, egg and curry

Ingredients

For 1 serving

• Basmati rice45 g
• Cod80 g
• Eggs1
• Curry powder0.5 teaspoon
• Onion0.3
• Peas40 g
• Sunflower oil2 teaspoons
• Parsleyto taste
• Saltto taste

Contains: eggs, fish,

Method

1. Bring plenty of salted water to the boil, add the rinsed basmati rice and cook for 12 minutes, until tender but separate; drain.
2. Meanwhile bring a small pan of water to the boil, lower in the egg with a spoon and cook it for 8 minutes, until hard; cool it in cold water and peel it.
3. At the same time steam the cod, covered, for 6 minutes, until the flesh is white and flakes with a fork; remove any skin and bones and break it into large flakes.
4. Peel and chop the onion; heat the sunflower oil in a frying pan over medium heat and fry it for 3–4 minutes, until translucent; add the curry powder and stir for 30 seconds, until fragrant.
5. Add the peas and cook for 3 minutes with a spoonful of water, until tender; add the rice and cod and fold gently for 1 minute, until everything is hot and coloured with curry.
6. Serve with the egg cut into wedges and the chopped parsley.