Serves 4

Ingredients

4oz / 115g / ½ cup brown rice
8oz / 225g / 1 cup smoked haddock fillets
4 eggs
1 tsp coconut oil
½ onion, finely chopped
1 tsp curry powder
Small handful fresh parsley, chopped
½ lemon, juiced

Preparation Method

1. Put the rice on to cook.
2. After about 10 minutes, put the eggs on to hard boil.
3. Next put the haddock in a large frying pan with just enough water to cover. Bring to simmering point, then simmer for 2-3 minutes, until tender. Drain, skin and flake the haddock, discarding any bones.
4. Melt the coconut oil in a saucepan and fry the onion over a low heat until tender, then add the curry powder and cook for 1-2 minutes. Add the cooked rice and fish. Season well. Stir over a moderate heat for about 5 minutes until hot, then stir in the parsley and lemon juice.
5. Meanwhile, shell the eggs, quarter and arrange on top of the kedgeree to serve.