Ingredients

• 1 large onion, finely sliced
• 1 red chilli
• 1 x 240 g pack of kipper fillets
• olive oil
• 2 tablespoons hot curry powder
• 200g Basmalti Rice, Cooked
• 160 g frozen peas
• 1 lemon
• 2 large eggs

Method

1. Peel, trim and finely slice the onions, deseed and finely slice the chilli. Separate the kippers, trimming off any fins or bones along the join so you end up with 2 fillets. Remove and finely chop the skin, then trim out and finely chop the soft bone from each fillet.
2. Drizzle 1 tablespoon of olive oil into a medium non-stick frying pan on a medium heat, add the onions, curry powder and the chilli and tip in the kipper skin and soft bone. Cook for 5 minutes, or until softened, stirring occasionally and adding splashes of water, if needed, then add the kipper fillets to the mix, breaking them up slightly.
3. Tip the rice into the pan, breaking it up with your spatula. Cook for 5 minutes, stirring regularly. When there’s 2 minutes to go, tip in the frozen peas and finely grate over the lemon zest, then divide between plates.
4. Meanwhile poach your eggs in boiling water for 3-4 minutes depending on how runny you like them.
5. To serve, add the egg on top of the kedgeree and serve with the lemon cut into wedges, for squeezing over.