A traditional, spicy breakfast that takes as long as a fry-up but with a lot less fat.

Serves 4


  • 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.

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