Method
- Hard boil the eggs, peel and chop into quarters.
- Heat oil in a non-stick frying pan on medium heat.
- Add the onion and cook until soft.
- Stir in the curry powder and garlic and cook for 3 minutes.
- Add the rice and stir to coat in the onion mixture.
- Add the hot water, cover with a lid and bring to the boil.
- Let simmer for 10 minutes.
- Remove from the heat and leave covered with the lid on for 10 minutes.
- Flake the smoked fish and mix through rice.
- In a small bowl mix parsley and yoghurt together (if using).
- Top rice with eggs and yoghurt mixture.
Notes
Leftovers are perfect for lunch the next day. Thank you to 'I Love Eggs' for the recipe.
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