Kedgeree with poached egg

• long grain rice↗300g g
• olive oil↗2 tbsp tbsp
• onion↗1

  finely chopped

• garlic cloves↗2

  finely chopped

• pack fish390g g

  pie mix, defrosted if frozen

• 1 heaped tbsp mild or medium curry powder tbsp
• juice 1 lemon
• small pack parsley↗¼

  chopped

• eggs↗4

Step-by-step instructions

1. 1

   Cook the rice following pack instructions, then drain and set aside. Meanwhile, heat 1 tbsp of the oil in a non-stick frying pan and cook the onion and garlic for 5 mins. Toss the fish pieces with the curry powder and remaining oil. Add to the pan. Cook for another 5 mins, stirring carefully and turning the fish.

2. 2

   Add the rice to the pan and turn up the heat, then stir well (the fish will break up a little). Cook for 1-2 mins, then stir in the lemon and parsley. Turn the heat down as low as it will go, and put on a lid.

3. 3

   Bring a pan of water to the boil, turn down the heat and poach the eggs. Season the kedgeree and divide between plates, topping each with a poached egg.