Boxing Day kedgeree

Ingredients

¼ tsp	Black mustard seeds
1 Tbsp	Curry powder
1	Red onion, peeled and finely diced
1	Green chilli, deseeded and finely chopped
50 g	Threaded coconut, toasted
500 g	Basmati rice, cooked
4	Whole flounders, filleted and diced (Main)
16	Cherry tomatoes, halved
2	Eggs, boiled for 7 minutes
1 handful	Coriander, roughly chopped
2	Limes, cut into wedges and grilled, to serve
1 can	Coconut milk, for serving

Directions

1. In a saute pan or on a barbecue hot plate, toast the black mustard seeds and curry powder until aromatic, then add the red onion and chilli. Continue to fry until golden.
2. Add the rice and stir to warm through; about five minutes.
3. Add the fish, tomatoes, egg and coriander, fold through and allow to stand for 10 minutes off the heat until the fish is just cooked. Serve with extra grilled lime and coconut milk.