400g Sri Lankan Curry Paste

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400ml coconut milk 

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600g white basmati rice (approx. 1.8kg cooked rice)

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800g smoked haddock (or other fish)

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200g chopped white onion

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5 boiled eggs, shelled and halved

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30g chopped coriander, to garnish

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10 lime wedges, to garnish

1. Cook rice as per packet instructions.

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2. Bring some water to boil in a pan; add smoked haddock and cook for 4-5mins or until cooked. Flake the fish, discarding any bones and skin.

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3. In a pan, stir fry onions until soft, then add Sri Lankan Curry Paste and fry for a further 1-2mins. Add coconut milk, mix well and simmer for 5-10mins until sauce thickens.

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4. Gently fold the curry sauce into the rice until evenly coated. Fold in the flaked fish until evenly distributed.

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5. Divide into 10 equal portions; top with egg, garnish and serve with mango chutney.