Easy Peasy Kedgeree

Bring a pot of water to the boil and cook the rice according to the directions on the package. Ten minutes before the rice is done, add the eggs, whole, to the pot. When the rice is cooked, drain it, and run the eggs under cold water until they cool.

In a deep frying pan, heat the butter and oil, then add the onion and soften for a few minutes. Then add the ginger, garlic and curry powder and cook for another minute.

Add in the fish, and stir it around to get coated in the spice mixture, then add the stock. Bring to the boil for a few minutes until it becomes a thick sauce, then add in the rice and asparagus and heat through.

Peel the eggs, then cut into halves or quarters. Serve the kedgeree topped with the eggs.

Note: I like asparagus to be crispy, but if you are using other vegetables, such as carrots or peppers, you should add them between the onions and the spices.