Kipper kedgeree

Method

1. Heat the oil and butter in a sauté pan, add the onion and soften over a low-medium heat for 10 minutes until just starting to colour. Add the turmeric and garam masala, stir, then cook for 1 minute more.
2. Stir in the rice, pour over the stock, then season with a little salt. Bring to the boil, then simmer gently for 10 minutes. Add the coriander stalks and flaked kippers or smoked mackerel, stir gently, then cover and return to a low heat for 5 minutes until cooked/warmed through. Taste and season.
3. Meanwhile, soft-boil the eggs in a pan of boiling water for 6 minutes, remove with a slotted spoon, then peel and slice into quarters. Gently mix the yogurt and coriander leaves into the rice and top with the eggs. Serve with lemon wedges.