Ingredients

Step by step

1. Put the fish in a large deep frying pan and cover with water. Bring to the boil then reduce the heat to a simmer and cook for 7-8 minutes until the fish flakes easily.
2. Meanwhile, put the eggs in a small pan and cover with cold water. Bring to the boil then simmer for 6 minutes. Drain and transfer the eggs to a bowl of cold water.
3. Remove the cooked fish from the pan with a fish slice. Cool for 5 minutes then roughly flake and set aside. Pour the cooking liquid into a heatproof jug. You will need 600ml, so top up with water if needed.
4. Heat the butter and oil in the frying pan and fry the shallots for 4-5 minutes until softened. Add the curry paste and rice and cook for 1 minute, stirring. Pour in the reserved cooking liquid and simmer for 12-15 minutes until the rice is almost tender and most of the liquid has been absorbed, stirring occasionally.
5. Stir the peas into the pan and simmer for 3-4 minutes. Stir in the crème fraîche, flaked fish and most of the chopped parsley and heat through gently. Season to taste. Peel and quarter the eggs. Serve the kedgeree in bowls topped with the egg quarters and garnished with the remaining parsley.