I love a good Kedgeree. It’s quick, easy and cheap! Great for breakfast if you are sick of the normal bacon and eggs, but also perfect for a quick and light lunch or dinner. I also hear this is a great hangover cure, however with the pungent smoked cod and the spicy curry paste I would imagine there is only a very small window in the world of hangovers where this dish would hit the spot.

However, if your head isn’t pounding and your stomach isn’t churning then I think you would be hard pressed to find anyone who doesn’t love this simple yet delicious rice dish.

Serves 4

250g basmati rice
4 large, cage free eggs
2 bay leaves
2 lemons
500g smoked cod, skin off, bones removed
olive oil
knob of butter
1 onion, finely sliced
1 bunch of coriander, stems finely chopped, leaves picked
1 red chilli
2 heaped tablespoons of Madras curry paste
Natural yogurt and mango chutney to serve

Bring two large pots of water to the boil. In one cook the rice for about 10 minutes until tender. In the other boil the eggs for 7 minutes, 7 minutes will give you a firm but still moist orange yolk, you don’t want a dry powdery yellow crumble. Place cooked eggs in a bowl of cold water to stop them cooking. Once these have cooled enough to handle, peel and roughly chop and set aside. Once the 10 minutes is up for the rice, drain in a colander and set aside to keep warm.

Place one lemon, cut in half, and the two bay leaves in a large saucepan full of water, bring to the boil. Once boiling, turn off the heat. When the boiling has subsided place in the cod fillets. They will only need 2 to 3 minutes to warm through. Once warm, remove from the saucepan and flake apart. It is important that the water is not bubbling when you place the cod in as you do not want it to break up in the water.

In a large fry pan over a medium heat, saute the onions in a little olive oil and a knob of butter. Cook for 5 minutes. Add chopped coriander stems and chopped chilli. Saute for 2 minutes then add the curry paste. Cook off for a further 2 minutes. Add rice, fish, eggs and 3/4 of the coriander leaves and combine gently so you do not break up the eggs and the fish too much. Make sure all elements are covered evenly in the curry paste.

Sprinkle with remaining coriander leaves and serve immediately with some natural yogurt, mango chutney and a lemon wedge.

For dinner or lunch I would also serve with this simple Indian style salad.