Light Anglo-Indian kedgeree with cod and eggs

Ingredients

For 1 serving

• Basmati rice45 g
• Cod100 g
• Eggs1
• Onion40 g
• Curry powder1 teaspoon
• Peas40 g
• Butter4 g
• Parsley3 g
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs, fish,

Method

1. Rinse the basmati rice until the water runs clear, put it in a small pan with one and a half times its volume of water, bring to the boil, turn to the lowest heat, cover and cook for 12 minutes without lifting the lid.
2. Meanwhile put the egg in a small pan of cold water, bring to the boil and cook for 8 minutes from boiling; cool it under cold water, peel it and cut it into wedges.
3. Bring a small pan of water to a gentle simmer, slip in the cod and poach it over low heat for 5 minutes without boiling, until opaque and flaking; drain, remove skin and bones and break it into large flakes.
4. Finely chop the onion and the parsley. Melt the butter in a large frying pan over medium heat and fry the onion with the curry powder for 4 minutes, until soft and golden.
5. Add the peas and cook for 3 minutes, until tender, then add the rice and cod and fold gently for 1–2 minutes, until everything is hot and well coloured with curry; season with salt and black pepper.
6. Serve with the egg, the parsley and a squeeze of lemon juice.