Ingredients

• 1 1/2 cups basmati rice
• 2 cups (500ml) milk
• 2 dried bay leaves
• 6 peppercorns
• 600g Coles Deli Thawed Smoked Cod Fillets
• 1 tablespoon vegetable oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon curry powder
• 1 green chilli, halved, seeded, thinly sliced
• 1 cup frozen peas, thawed
• 1 lemon, juiced
• 2 Coles RSPCA Approved Free Range Eggs, hardboiled, quartered
• 1/2 cup coriander sprigs

Method

• Step 1 Prepare rice following packet directions. Refresh under cold running water. Drain and set aside to cool completely.
• Step 2 Place milk, 1 cup (250ml) water, bay leaves and peppercorns in a large saucepan over medium-high heat and bring to the boil. Reduce heat to low. Add the cod and poach for 5 mins or until the fish flakes with a fork. Transfer cod to a plate and set aside to cool slightly. Flake into large pieces. Discard the poaching liquid.
• Step 3 Meanwhile, heat oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 3-5 mins or until soft. Add garlic, cumin, coriander, turmeric, curry powder and half the chilli. Cook, stirring, for 2 mins or until aromatic. Add rice, peas and lemon juice and cook, stirring, for 5 mins or until well combined and heated through. Add cod, egg and coriander and gently toss to combine. Season with salt and pepper. Top with remaining chilli to serve.