200g long grain rice, cooked as per packet instructions
1 medium onion, chopped finely
2 tsp curry paste or powder
60ml of cream (optional but will give a nice creamy texture)
2 hard boiled eggs, chopped lengthways
1 lemon, sliced
1 tbsp oil
Handful chopped parsley
Place the fish in a shallow pan and cover with water and lemon slices. Bring to a gentle simmer and then poach gently for 5-10 minutes or until the fish is cooked. Revove the fish from the liquid, drain and then flake removing any stray bones if any.
Meanwhile heat the oil in a frying pan and gently fry the chopped onion until soft then add the curry paste/powder and continue to cook for a furher minute.
Add the cooked rice, cooked flaked fish and cream if using and stir together gently. Garnish with the hard boiled eggs and chopped parsley.