Boxing Day kedgeree

Kedgeree- the perfect morning-after brunch. Photo / Ian Jones

Serves four

¼ tsp black mustard seeds
1 tbsp curry powder
1 red onion, peeled and finely diced
1 green chilli, deseeded and finely chopped
50g threaded coconut, toasted
500g basmati rice, cooked
4 flounder, filleted and diced
Sea salt and freshly milled pepper
16 cherry tomatoes, halved
2 boiled eggs, cooked for 7 minutes
Handful coriander, roughly chopped

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.