Method

• Begin by poaching the fish. Place it in a high sided frying pan with a lid and cover it with water. Bring to a gentle simmer and poach for 5-10 minutes (this will vary depending on whether or not your fish is frozen) until it is flaking. Remove to a plate. Pour the hot, fish scented water into a jug.
• Wipe out the pan and return it to the heat. Heat 1 tsp butter until foaming then add the onion and fry gently, stirring regularly to help it avoid sticking. Add the curry powder and cook for another minute.
• Add the rice and stir to coat the grains in the spice mix then pour in 250ml of the reserved fish poaching liquid. Bring the pan to the boil, then pop the lid on and reduce the heat. Cook for 10 minutes then add the spinach or peas (if using) and cook for 2 more. Then turn off the heat and allow the rice to stand for a further 10 minutes.
• Flake up the fish using your hands and then stir it through the hot rice. Check the seasoning – the smoked fish is very salty so the liquid you used for the rice will already have been seasoned – and add more if needed.
• Finally, add the remaining 1 tsp butter and the lemon juice.
• Serve with chopped coriander and the soft boiled eggs to garnish.