Spiced Coconut Kedgeree
Prep your veg. Dice your onion, then roughly chop your coriander.
Add the eggs to a small saucepan and cover with water, bring to boil and simmer for 6 minutes. Once cooked, leave eggs in a bowl of iced cold water to cool down.
In another saucepan, place the haddock and cover it with some water. Add your kaffir lime leaf and bring to a boil. Turn down the heat to a gentle simmer and poach for 5 minutes.
Remove the fish and the kaffir lime leaf from the pan and set to the side - you can flake the fish at the end.
On a medium heat, add a tbsp of oil in a large saucepan and sauté your onion.
Add the mustard and cumin seeds to the saucepan and heat for a couple of minutes
Grate your lemon zest, ginger and garlic into the pan. Sauté these ingredients for a minute, and then add the curry powder, kaffir lime leaf, a squeeze of lemon juice and zest and add salt, pepper and a tbsp oil.
Stir through the Tilda Coconut Rice and add 2 tbsp water to loosen up the mixture.
When cooked through take off the heat, flake in the fish and season with a tbsp of oil, salt and pepper.
Peel your eggs and cut into quarters.
Plate up the rice and serve with the quartered eggs and sprinkle on some chopped coriander