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- 3 eggs
- 1 Tbsp butter
- 1 onion, diced
- 1 clove garlic, crushed
- 2 tsp curry powder
- ½ tsp tumeric
- 1 cup basmati or long-grain rice
- 2 ¼ cups water or fish stock
- 2 cups Wattie’s Frozen Baby Peas
- 200g smoked fish, flaked
- ¼ cup chopped parsley
- 1 spring onion, sliced
- 1 lemon, cut into wedges
- Hard boil the eggs and set aside.
- In a large saucepan, heat the butter over a medium heat. Add the onion and garlic and cook gently until the onion is soft. Add curry powder, turmeric and rice and continue cooking while stirring for 1-2 minutes.
- Pour in the water or stock and bring to the boil. Cover the pan with a well-fitting lid. Turn down the heat to low and cook for 15 minutes. Stir through the frozen peas and continue cooking for a further 5 minutes, or until the rice is cooked and the liquid has evaporated. Season with salt and pepper. Stir through the smoked fish flakes and parsley.
- Garnish with spring onion, quartered boiled eggs and lemon wedges.
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