20 Minute Kedgeree

1. 1

   Boil the egg till it's hard boiled.

2. 2

   While the egg is boiling, in a deep frying pan poach the fish for 5 minutes and set aside.

3. 3

   In the frying pan add the mustard and fennel seed, toast dry for 1 minute till the mustard seeds just begin to pop and take off the heat.

4. 4

   Chop the onion, garlic and chilli, add to the pan with the olive oil and fry for a few minutes till the onions are soft.

5. 5

   Add the tomatoes and grated ginger, squeeze the juice from the lemon into the pan and drop the lemon in.

6. 6

   Simmer for a further few minutes.

7. 7

   By now the egg will be done, set aside and let it cool.

8. 8

   Add the rice, peas, the water and all the dried spices to the pan and cook for about 8 minutes stirring well.

9. 9

   In the last 2 minutes of cooking, flake the fish into the rice and add the fresh coriander and stir.

10. 10

    Plate up the rice, peel and quarter the egg, add to the dish and serve immediately.

* Per serving · 4 servings · Values may vary.