Step 1

Melt the butter in a large pot, and saute the onion, ginger and garlic for about 5 minutes.

Step 2

Add the curry powder, optional spices, fresh chili and mustard seeds and cook for a few more minutes.

Step 3

Add the tomatoes, spring onions and lemon juice.and heat through.

Step 4

Add the rice to the pan and then the fish, breaking it into large flakes as you do. Add in the cilantro, reserving a bit for a garnish. Stir gently to mix everything together and heat through.

Step 5

Season with salt and fresh black pepper, and taste it to see if you need more lemon juice; rice dishes need lots of seasoning.

Step 6

Top the kedgeree with the eggs, garnish with more cilantro. Serve with creamy yogurt.

Step 7

Like so many dishes, kedgeree will only get better hanging out in the fridge if you want to make it ahead.