Dice the onion, heat the oil in a large pan and fry until soft, 5-10 mins

Add the pepper and curry powder. Cook and stir for 2 minutes.

Throw in the fish chunks, stir in and mix with the onion and pepper mix for a few minutes.

Stir in the rice, breaking it up if there are any lumps. Crumble in the stock cube and add half a cup of water. Cook and regularly stir until the water reduces down.

Meanwhile, boil the eggs for 5 minutes. Then move them to a bowl of cold water for 1 minute. Peel the shell off.

Pile the kedgeree on to a plate, cut the egg in half on top of the rice and serve with green veg and lots of coriander.