Smoked Basa Kedgeree With Boiled Egg And Peas

Boil a full kettle

Peel and finely slice your brown onion[s]

Heat a pot with a matching lid over a medium heat with a drizzle of vegetable oil

Once hot, add the sliced onion with a small pinch of salt and pepper and cook for 3-4 min or until beginning to soften

Meanwhile, chop your smoked basa fillet[s] into large, bite-sized pieces

Dissolve your vegetable stock mix in 350ml [525ml] [700ml] boiled water

Reboil a kettle

Once softened, add your ginger & garlic paste to the pot with your curry powder, ground turmeric and white long grain rice and cook for 1 min or until fragrant, stirring to coat the grains in the oil

Once fragrant, add the chopped basa and vegetable stock to the pot and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-14 min or until all the water has absorbed and the basa is cooked through

Tip: Your fish is cooked once it turns opaque and flakes easily

While the rice is cooking, add your egg[s] to a separate pot of boiled water and bring to the boil over a high heat

Once boiling, cook for exactly 8 min for perfect, mid-boiled egg[s], then fill a bowl of very cold water and add the cooked egg[s] to the bowl

Set aside

Wash your spinach and pat dry with kitchen paper

Once the rice is cooked, add your blanched peas and spinach to the pot and give everything a good mix up until the spinach starts to wilt

Season to taste, then remove the pot from the heat and keep covered for a further 5 min before serving – this is your smoked basa kedgeree

Peel the cooled egg[s] and cut them in half