Easy Peasy Kedgeree

Directions

1. 1
   Bring a pot of water to the boil and cook the rice according to the directions on the package.
2. 2
   Ten minutes before the rice is done, add the eggs, whole, to the pot.
3. 3
   When the rice is cooked, drain it, and run the eggs under cold water until they cool.
4. 4
   In a deep frying pan, heat the butter and oil, then add the onion and soften for a few minutes.
5. 5
   Then add the ginger, garlic and curry powder and cook for another minute.
6. 6
   Add in the fish, and stir it around to get coated in the spice mixture, then add the stock.
7. 7
   Bring to the boil for a few minutes until it becomes a thick sauce, then add in the rice and asparagus and heat through.
8. 8
   Peel the eggs, then cut into halves or quarters.
9. 9
   Serve the kedgeree topped with the eggs.
10. 10
    Note: I like asparagus to be crispy, but if you are using other vegetables, such as carrots or peppers, you should add them between the onions and the spices.