Smoked haddock kedgeree

Preparation

Slice the onions. Chop the fresh parsley. Chop the fresh coriander.

Method

1. 1 Heat the oil in a large, non-stick saucepan and cook the onion over a medium heat for 7-8 minutes.
2. 2 Add the mustard seeds and curry powder and cook for 1 minute.
3. 3 Stir in the rice.
4. 4 Pour in 90ml hot water per serving of kedgeree being made (eg. for 4 servings, use 360ml hot water) and season. Bring to the boil, cover and simmer for 10-15 minutes until the rice is cooked. Move on to the next steps while you wait.
5. 5 Meanwhile, place the haddock in a shallow microwavable dish and pour over the milk. Cover and microwave on full power for 4 minutes, then set aside.
6. 6 Boil the eggs for 8 minutes, then drain and cool under cold running water.
7. 7 Shell, halve and set the eggs aside.
8. 8 Cook the lentils according to pack instructions.
9. 9 Drain the fish, and roughly flake.
10. 10 Stir the lentils, fish, eggs, pumpkin seeds and herbs through the rice and serve straightaway.