Quick kedgeree

Method

1. Heat the oil in a large sauté pan with a lid. Add the mustard seeds and cumin seeds, then fry gently for a few minutes until they start to pop and smell toasted. Add the garlic and ginger and cook for 2 minutes more, then add the onion, chilli and remaining spices. Cook for 5 minutes or so until the onion has softened.
2. Stir the ketchup into the pan, then add the rice and stock. Stir, bring to a simmer, then cover and cook for 10 minutes. Uncover and simmer for another 10 minutes until cooked.
3. When the rice is ready, season, then toss through the fish. Tip onto a serving plate and scatter with the quartered eggs and coriander. Serve with lemon wedges and raita or yogurt.