Coconut Curry Rice with Whitefish

• 340g cod fillets, cut into 2.5cm pieces
• 200 g basmati rice
• 1 medium red onion, thinly sliced
• 2 tablespoons extra virgin olive oil
• 4 teaspoons The Spice Club Curry
• 240 ml unsweetened coconut milk
• 120 g frozen peas
• 2 large eggs
• Thinly sliced ​​spring onions and lime wedges, for garnish

Step 1: Cooking the Rice

• Rinse the basmati rice under cold water until the water runs clear.
• Bring 375 ml of water to the boil in a saucepan and add the washed rice.
• Add the coconut milk, cover the pan and reduce the heat to low. Let the rice simmer gently for 15-20 minutes until cooked. Taste the rice to see if it is cooked, add more water if necessary until the rice is cooked. Set aside and let it rest covered.

Step 2: Baking the Fish

• Heat the olive oil in a large skillet over medium heat.
• Add the sliced ​​red onion and fry for 3-4 minutes until soft and translucent.
• Sprinkle the Spice Club Curry over the onions and fry for another minute until aromatic.
• Add the cod pieces to the pan and cook for 4-5 minutes, stirring gently occasionally, until the fish is cooked through and starting to flake.

Step 3: Adding the Peas

• Add the frozen peas to the pan with the fish and cook for a further 2-3 minutes until the peas are thawed and heated through.

Step 4: Boiling the Eggs

• Bring a small pan of water to the boil and add the eggs. Boil the eggs for 7-8 minutes for a soft boiled result.
• Rinse the eggs under cold water, peel them and cut them in halves.

Step 5: Assembling the Kedgeree

• Add the cooked rice to the pan with the fish and peas, and stir gently so that all the ingredients are well mixed.
• Divide the kedgeree over the plates and place half an egg on each plate.
• Garnish with thinly sliced ​​spring onions and serve with a wedge of lime.