This easy version of the famed breakfast comfort food shouldn't be made too spicy or you'll mask the flavour of the smoked fish. Also, don't stir the rice too much or it will become mushy.
|2||Onions, finely chopped|
|2||Garlic cloves, finely chopped|
|150 g||Unsalted butter|
|3 tsp||Red curry paste|
|2 cups||Basmati rice|
|1.2 Ltr||Chicken stock, heated|
|1 to taste||Salt and freshly ground black pepper|
|720 g||Smoked snapper, or any other flaky white fish|
|50 ml||Extra virgin olive oil|
|1 cup||Flat leaf (Italian) parsley|
- Sauté the finely chopped onion and garlic in the butter in a heavy-bottomed saucepan, cooking until soft but without colouring.
- Add the curry paste and cook for 2 minutes. Mix in the rice, then add the hot stock.
- Season to taste with salt and pepper. Bring to a simmer, cover with a lid and cook over a very low heat, stirring occasionally, until the rice is fluffy - about 10-12 minutes.
- Preheat the oven to 180C. While the rice is cooking, flake the fish (smoked snapper or any other flaky white fish) and place on a baking tray.
- Drizzle with the oil, then bake for 5-10 minutes or until hot.
- At the last minute, add the fish, chopped parsley, and zest and juice of one lemon to the rice.
- Divide between 6 bowls, garnish with egg halves (hard-boiled,peeled and halved lengthways, and plenty of lemon wedges, serve immediately.