1 tbsp rapeseed oil (or good quality oil of your choice)
1 white onion (chopped)
3 garlic cloves (crushed)
½ tsp Mustard seeds
1 inch fresh ginger (grated)
1 handful French beans
2 handful spinach
1 tbsp curry powder
1 red chilli (garnish)
1 handful coriander (garnish)
6 tbsp yoghurt (to serve)
1 lemon (to serve, cut into quarters)
salt and pepper
Boil the eggs for 5 minutes to get a soft firm runny yolk. Once they've boiled transfer them to a bowl of cold water and set aside to de-shell later, once they've cooled.
Cook the rice according to the packet instructions (I like to steam ours). You might want to get the rice on ahead of time so it's ready to add to your mixture. Wild rice can sometimes take up to 25 minutes.
Meanwhile, place a large non-stick frying pan on a medium heat and add the oil. Cook the onions until nice and glossy, then add the garlic and cook for another minute or two.
Add the mustard seeds and give everything a good stir. The mustard seeds should start to pop a little, turn down the heat and add the ginger. Keep stirring until everything is combined.
Add the beans and cook them until they have softened, but with a nice bite to them.
Add the spinach and cook until wilted. Place a lid on the mixture to keep warm and turn off the heat, while you de-shell the eggs.
In a separate pan on a low heat, pour the milk and bring to a simmer. Add the bay leaves and season with salt and pepper. Place in the fish and on a low heat simmer until cooked through and the flesh is no longer translucent. This should take about 5-6 minutes.
Turn the heat back on for your main frying pan. Add the rice to the mixture along with the curry powder and stir everything until it's combined and you have a lovely, vibrant rice. Cook through for a few minutes.
Add your chunks of fish to your rice. Slice the eggs into halves or quarters and place into the rice. Season with salt and pepper and sprinkle over the fresh chilli, coriander. Serve with yoghurt drizzled over, depending on tastes. Enjoy!
View the recipe instructions at Globe Scoffers
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