|Vegetable Oil||0.5 tbsp||3 tbsp|
|Skinless, White Fish||70g||420g|
|Curry Powder||0.5 tsp||3 tsp|
|Parsley||0.5 tbsp||3 tbsp|
|Lemon, Cut Into Wedges||0.25||1|
Heat the milk in a heavy-based saucepan over a high heat. Allow the milk to just start boiling before reducing the temperature until it is gently simmering.
Add the fish to the simmering milk and poach for 3 minutes before adding the peas. Poach for a further 3–5 minutes, until the fish can be flaked easily.
Drain the milk into another saucepan, flake the fish, and set aside the fish and peas until needed.
Add the rice and water to the warmed milk. Cover the pan and cook over a medium heat for about 15–20 minutes, until most of the liquid has been absorbed and the rice is tender.
Drain off any excess liquid, and add the fish and peas to the rice. Cover and set aside.
Warm the oil in a pan over a medium heat. Cook the onion and the curry powder for about 5 minutes, until the onion is soft.
Remove the pan from the heat; then add the onions to the rice, flaked fish and peas. Add the parsley and gently stir until mixed thoroughly.
Serve, top with boiled egg (whole if soft or sliced if hard-boiled) and a wedge of lemon.