A traditional, spicy breakfast that takes as long as a fry-up but with a lot less fat.
- 4 eggs (boiled and quartered)
- 300g skinless smoked fish (haddock or kippers work well)
- 1 bay leaf
- 3 handfuls of rice
- Olive oil
- 1 thumb-sized piece fresh ginger (peeled and finely chopped)
- 1 medium onion (finely chopped)
- 1 fresh red chilli (finely chopped)
- 1 clove of garlic (finely chopped)
- 1 tablespoon of curry powder
- 1 tablespoon of mustard seeds
- 10 Cherry tomatoes (halved)
- Juice of a lemon
- A handful of fresh coriander (finely chopped)
- Salt & Pepper
Cook and drain the rice. Set aside.
While the rice cooks, put the fish and bay leaf into a pan and cover with water. Bring to a boil and simmer for about 5 minutes, until cooked through. Remove from the pan and break into chunks with a fork.
Heat some olive oil in a frying pan. Add the ginger, onion, chilli and garlic and cook on a low heat for about 5 minutes. Add the curry powder and mustard seeds and cook for a few minutes.
Add the tomatoes, lemon juice, fish and rice to the pan and gently heat through. Add the eggs and the coriander, season with salt & pepper and stir through.