Cod kedgeree

🥘 Ingredients

• cod fillets 250 g
• cumin seeds 2 tsp
• mustard seeds 1 tsp
• olive oil
• onion 1
• turmeric 2 tsp
• chili flakes ½ tsp
• white basmati rice 200 g
• fish or vegetable broth 400 ml
• salt
• eggs 2
• black pepper
• parsley

1. 1

   Place cod fillets in an ovenproof baking dish and bake for 10 minutes at 180°C until they are opaque and flaky.
2. 2

   Remove the cod from the oven and flake into small pieces, discarding any skin and bones.
3. 3

   In a deep frying pan , toast cumin seeds and mustard seeds until they are fragrant.
4. 4

   Drizzle with olive oil , add onion , turmeric and chili flakes , and sauté for 2 minutes .
5. 5

   Add white basmati rice and fish or vegetable broth to the pan. Add salt as necessary.
6. 6

   Cover the pan with a lid and bring to a boil then reduce to a simmer, allowing it to cook for 10 minutes with the lid on.
7. 7

   Once cooked, allow the rice to set for another 10 minutes without removing the lid.
8. 8

   Soft boil eggs for 6 minutes in a pan of water. Leave to cool.
9. 9

   Shell the eggs and quarter them. Fluff up the rice with a fork and fold everything together with the cod before serving. Season with black pepper and garnish with parsley .