This is similar to a traditional kedgeree in that it’s got smoked fish, rice and eggs with a curry taste but I don’t have straightforward curry powder in stock and I wanted to see if I could make it all in one pan – usually the rice, fish and eggs are cooked separately then folded together but that’s a blag when camping. It proved a bit harder than originally imagined but I’m pretty pleased with the results. Serves 2.

  • Fresh smoked fish (enough for two) we bought oak smoked cod from a lovely little fishmonger in Pwllheli.
  • 1/2 cup of rice
  • 2 eggs
  • 1 onion
  • 1 tsp cumin seeds
  • 1 tsp garamasala
  • 1/2 tsp chilli powder or 1/2 fresh chilli
  • 1 lemon
  • Bunch parsley
  • Oil
  • Salt/pepper
  • Water
  • Frying pan
  • Chopping board
  • Chopping knife
  • 2 bowls

Heat oil in pan and gently fry the diced onion. When translucent add cumin seeds and chilli. Fry for a minute. Rinse 1/2 cup of rice in a bowl with 1 cup of water then drain and add rice to frying pan. Coat rice in oil and spices then add 1 cup fresh water, bring to the boil then simmer.

Chop fish into chunks and add to the rice mix to simmer. Put lid on frying pan – or cover with tin foil to keep in heat. When rice and fish are nearly cooked (about 5 more mins) stir and check in case you need to add more water, then make two/three/four craters in the mix and break an egg into each. Andy has two eggs, I have one. Cover the pan back over.

Chop a big handful of parsley and cut the lemon in half. When eggs look cooked gently remove from pan with a serving spoon (don’t worry if you’ve got some rice underneath), put into a bowl and cover with the tinfoil.

Add chopped parsley, garamasala and squeeze half the lemon into the rice mix in the pan, catching pips with your other hand and stirring gently. Taste it – add the juice of the other half the lemon if you want. Split between two bowls then put the poached eggs on top.