Kedgeree, also known as kitcherie, kitchari, kidgeree, kedgaree, or kitchiri, is believed to have originated in India. It is said that traditional kedgeree is made with smoked haddock. Here, we use fresh salted cod to give the dish a more refreshing twist. The fresh parsley, ginger, spring onions, chilies and curry leaves make this dish so try your best not to use dried or frozen substitutes. It is often had as a breakfast course but is equally delicious as a light lunch when served with a fresh tomato and onion salad.

To make this kedgeree, you will need:

1 1/2 cup whole grain rice (photo shows whole grain rice but easy-cook rice or basmati will also do)
3 eggs
40g chopped fresh parsley
350g filleted cod loin, cut into 2cm strips
20g finely chopped spring onion
1tbsp chopped fresh ginger
3 tbsp medium curry powder
2 red chilis
20 small fresh curry leaves
Salt
Sunflower oil
Butter
1 lime

(serves 3-4)

Pre-cook the rice and set aside to cool.

Hard boil the eggs. Remove shells when cool. Cut each egg into eight slices.

Dry cod fillets well. Cut into 2cm strips, salt liberally on both sides and toss in 1 tbsp sunflower oil.

Add 2 tbsp butter and 2 tbsp sunflower oil to a large frying pan. Fry curry leaves, medium curry powder and chillies over medium heat but do not burn. Add fish and fry till just cooked, turning from time to time. When the fish is cooked, remove, flake with a fork gently and set aside on a plate. Add the cooled rice to the pan with the remaining spice mixture and fry until warmed through. Toss in the parsley, ginger and spring onion and mix well. Remove from heat.

Serve the rice mixture with the sliced egg on top with a wedge of lime.