- STEP 1
Put the rice in a pan with the boiling water and cook for 10 mins. Once cooked switch off and drain.
- STEP 2
At the same time put the eggs in another pan with cold water. Bring to the boil and simmer for 8 mins. Drain and fill pan with cold water to cool the eggs.
- STEP 3
Put the fish in another pan with enough cold water to cover. Add bay leaves and peppercorns, bring to the boil and turn down heat. Poach for 5 mins, then leave pan to cool. Lift out the fish and flake.
- STEP 4
Chop onions, garlic and ginger whilst rice is cooking. Heat oil in another pan and gently fry onions for 5 mins until softened. Add garlic and ginger and cook for a further 2 minutes. Add mustard seeds, cumin seeds, cardamoms, curry powder and cook gently for a couple of minutes then add lemon juice and flesh.
- STEP 5
Add rice and flaked fish to the spice mixture and heat gently making sure it is well combined. Stir in chopped parsley. Pile onto serving dish.
- STEP 6
Peel eggs and cut into quarters lengthwise and place on top of the rice mixture.