Asian Coconut Kedgeree

How to make Asian Coconut Kedgeree

1. In a small saucepan, cover eggs with water, bring to the boil and then simmer for 6 minutes. Once cooked, add eggs to ice cold water so they can cool

2. Cover the haddock and 1 kaffir lime leaf in some water in a saucepan. Poach for 5 minutes on a simmering heat

3. Remove the fish and leaf from the pan and leave to the side. You can flake your fish at the end

4. Add a tbsp of oil over a medium heat in a large saucepan and saute the finely diced onion. Then add the mustard and cumin seeds and heat for a few more minutes

5. Stir in the peel, grated ginger and garlic and saute for a minute before adding curry powder, kaffir lime leaf, a squeeze of lemon juice, zest, salt, pepper and a tbsp of oil

6. Stir through the Tilda Coconut rice and add 2 tbsp of water to loosen up the mixture

7. Once cooked, remove from the heat, flake the fish and season with a tbsp of oil, salt and pepper. Then de-shell the two eggs and quarter them

8. Serve up the rice and add the quartered eggs. Then sprinkle on some chopped coriander