Ingredients
- 350 g (12 oz) smoked cod fillets
- 30 g (1 oz) butter
- 1 tablespoon mustard oil or olive oil
- 1 onion, finely chopped
- 2 × 3 cm (3/4 × 1 1/4 inch) piece ginger, grated
- 2 garlic cloves, crushed
- 1 1/2 tablespoons medium curry powder
- 900 g (2 lb/5 cups) steamed basmati rice
- 100 g (3 1/2 oz/2/3 cup) frozen peas
- 2 tablespoons lemon juice
- 1 handful coriander (cilantro) leaves, chopped
- 1 handful flat-leaf (Italian) parsley, chopped
- 3 eggs, hard-boiled
- 2 tablespoons fried shallots
Method
1. Line a steamer with foil and punch with holes. Place the cod fillets in a single layer on top and cover with a lid. Sit the steamer over a saucepan or wok of boiling water and steam for 8–10 minutes, or until the fish is cooked through. Set aside to cool, then remove the bones and skin and flake the flesh.
2. Heat the butter and oil in a large frying pan over medium heat, add the onion, ginger and garlic and cook, stirring, for 2 minutes, or until the onion is soft. Add the curry powder and stir for 2 minutes, or until fragrant.
3. Add the rice to the pan and stir gently until the grains are separated. Stir in the peas and cook until the rice is heated through and is well coated. Add the cod, lemon juice, coriander and parsley and mix well. Season with salt and pepper. Garnish with the hard-boiled eggs and fried shallots and serve immediately.
