Spiced fish kedgeree with brown rice and boiled eggs

In a large frying pan, heat half the oil on high. Cook fish for 4-5 minutes each side until flesh flakes easily when tested. Set aside, then wipe pan clean.

In the same pan, heat remaining oil on medium. Sauté onion and garlic for 2-3 minutes until softened. Add spices with chopped coriander roots and stems, then cook for a further 30 seconds until aromatic.

Stir rice through until well combined and heated through.

Chop half the coriander leaves. Flake the fish and gently fold through rice, coriander and halved eggs until warmed through. Season to taste.

Serve scattered with remaining coriander leaves. Accompany with lemon wedges.