Dave's Sea Bass Kedgeree

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Requires:
- 1 Cup basmati rice
- 3 Sea Bass fillets (i.e 3 sides of sea bass)
- 3 eggs
- Cumin seeds
- Cumin powder
- Coriander powder
- Madras curry powder
- Turmeric powder
- 150g Frozen peas
- 150g Frozen sweetcorn
- 1 white onion
- 1/5 Garlic cube or 1 garlic clove, finely chopped.
- Salt
- Cooking oil
- A handful of coriander leaves, roughly chopped.

Preparation:

Liberally salt the non-skin side of each Sea Bass fillet, then cover each fillet with 1 tsp of Madras curry powder. Rub in the powder with fingers.

Cooking:

Hard boil the eggs: Add the eggs to a small saucepan of cold water, bring to a boil, then boil for a further 5 minutes. Once done, drain, peel and set aside.

Heat a 50p-size amount of oil to a medium heat in a large saucepan, meanwhile dice the onion. Add a teaspoon of cumin seeds to the hot oil and stir them for no longer than 1 minute. Add the onion and cook on a low heat till softened and translucent but not yet browning. Add the garlic.

While the onion and garlic cooks more, heat a small amount of oil to a medium heat in a frying pan large enough to accomodate all 3 Sea bass fillets. Add the fillets to the frying pan skin down and cook on a medium heat. Turn after 5 minutes. Cook for no more than 10 minutes in total.

While the fillets cook, add 1/5 tsp turmeric, 1/5 tsp coriander powder and 1/5 tsp cumin powder to the onions. Stir around until well coated, the pan may becoming quite dry. Add the rice to your saucepan and stir without adding water until also well coated. Add twice as much cold water as rice, together with 1 tsp salt, the peas and the sweetcorn. Cover and bring to a simmer.

As the rice cooks the water level will drop. Once the water is lower than the top of the rice flake the Sea bass into generous lumps, cut the eggs in half and place both the fish and eggs on top of the rice but don't mix it in. Keep the saucepan covered and cook till the water has completely gone.

Add the coriander leaves and briefly mix all the contents of the pan, but not too much - it'll become a mush.

Serve with a good sprinkling of freshly ground black pepper.